Lasagna #1

Since I anticipate trying a lot of different lasagna recipes, I think I'll just number them :) Tonight's lasagna was just kind of made up as I went along.... I knew it was a success when my dh, George, said, "Wow, we can have lasagna and it really tastes like lasagna!". lolololol.... Its amazing just how very little I miss the gobs of cheese I previously would have included... I used a pound of Gimme Lean sausage style I had in the freezer- it was good, but since we can get plenty of protein and other nutrients without the use of processed meat analogs I wouldn't probably purchase it next time. Not to mention the tofu already in it!

Lasagna #1--

"Cheese" Layer:
1 bunch parsley, stems removed
14 oz. of extra firm tofu
scant 1/4 cup soymilk
1 Tbsp. Oregano, dry
2 Tbsp. Basil, dry
1 Onion, chopped finely

Sauce Layer:
2 Cups Shredded Carrots
2 Zucchini, sliced
8 0z. Mushrooms, sliced
2-4 Garlic Cloves, minced
Olive Oil, for cooking (drizzle)
1- Jar Vegan Spaghetti Sauce
1- 15 oz. can Tomatoes, diced, in water
1 small can Tomato Paste
Water, as needed to make sauce consistency

1# Whole Wheat Lasagna Noodles

For the "cheese" layer- I processed the parsley in the food processor, then added the remaining ingredients, except for the onion. I processed the onion seperately and then blended it into the rest of the mix. Set aside in the fridge until time to assemble. For the sauce I first nuked the carrot, mushroom and garlic until half cooked (about 5 minutes on my microwave), first drizzling with olive oil (which I admit could be eliminated, no problem but hey, I've cut so much out I am still holding onto that little bit of fat, lolol). Then I added the zucchini and nuke some more, my goal being to not overcook the squash and keep its texture. Then I crumbled and nuked the soysage, and added it in as well.... Then added the sauces and paste and water (a cup or so), and let it all simmer on the stove for a bit.

To Assemble: (in a 9x13 glass pan)
Lightly cover the bottom of your lasagna pan with a cup or more of sauce. Follow this with a layer of DRY UNCOOKED lasagna noodles. Believe it or not, you don't need to buy special "no boil" noodles (which may not be vegan, btw), that is, imo, just a marketing ploy. I have been making my lasagnas this way or years. The result is a lasagna that holds together well and is not too too saucy/runny. Of course your method may vary, and if you tend to end up with dryer lasagnas using cooked noodles then you may need to watch it if you switch...

After the noodles, add a layer of half of the tofu "cheese" mixture, followed by 1/3 of the remaining sauce. Then another layer of pasta, breaking if necessary to fit the ends. Next is the rest of the tofu mixture, followed by half of the remaining sauce. Finish up with more noodles, followed by the remaining sauce. Cover with foil and bake for about an hour at 350 degrees, then uncover and bake a little longer, until noodles are fully cooked and lasagna reaches proper moisture consistency. Let set for about 15 minutes before you cut and dig in! 6 nice sized helpings...