Random and Out of Order

No Brainer Vegan Lasagna

(This recipe only took a little more than an hour as a watched pot does boil eventually and this includes a quick run to the store to get a missing ingredient, using cinnamon by accident, checking homework and getting home way to late from work)

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 3 tablespoons minced garlic
• 4 (14.5 ounce) cans stewed tomatoes
• 1/3 cup tomato paste
• 1/2 cup chopped fresh basil
• 1/2 cup chopped parsley
• 1 teaspoon salt
• 1 teaspoon ground black pepper
•  1 tbsp cinnamon (I thought I grapped Mexican Oregano but it worked well)
• 1 (16 ounce) package lasagna noodles

• 2 blacks firm tofu
• 1/4 cup of Tamari
• 2 tablespoons minced garlic
• 1/4 cup chopped parsley
• 1/2 teaspoon salt
• ground black pepper to taste
• 3 (10 ounce) packages frozen  fresh chopped spinach,

Directions

(Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.

(In a pinch put 3 tomatoes, olive oil, basil, garlic and a 1/4 cup of chic peacs in a blender)

1. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper. (Only 15 minutes is needed here)
2. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
3. Preheat the oven to 400 degrees F (200 degrees C).

Noter there unfortunately were no left overs as they dissapeared in lunches. I decorated a bit as the sauce is red and the “cheese Sauce is green. By all means have fun. This is an easy fun meal to cook.

@veganfusion @cookinvegan

1. Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well. (I used the blender. The colour came out greenish as I also added a Jalapeno, Tamari and Olive Oil)
2. Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. (No way noodles go at the bottom.  Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Add another layer of noodles. Next ladle 1 1/2 cups tomato sauce over the pasta, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
3. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.