kejlina (kejlina) wrote in vegancooking,

Lasagna (Tofu and vegetables with a tomato sauce & bechemal sauce)

Hey guys, I threw together this lasagna today and I liked it, so here's my recipe.


9 whole wheat lasagna noodles
1 (680 mL) can of spaghetti sauce
1 batch of bechemal sauce (recipe follows)
and the:


1 onion
1 carrot
1 zucchini
1 red bell pepper
A handful of mushrooms
1 bag of spinach (or frozen, thawed, and squeezed chopped spinach)
1 package of firm tofu (herb flavour is good)
1 package of soft tofu
appropriate herbs and seasonings (I used a few shakes each of parsley, italian seasoning, and nutritional yeast)
A squirt of lemon juice

Directions for filling:

Put a pot of water on to boil. A huge pot. It'll take forever to boil anyways so you may as well get it started now.

Peel and dice the onion, and saute it in a bit of margarine and oil until translucent.
While the onion is sauteeing, shred the carrot and the zucchini (squeeze the excess water out of the grated zucchini), slice the mushrooms, and dice the bell pepper. Add those vegetables, with garlic to taste, to the frying pan and cover it.

While the vegetables cook, drain the tofus and squeeze the extra water out of the firm one. Throw them in the food processor with the lemon juice and nutritional yeast and herbs. Blend until it has a thick cheesey-ish consistency.

When the vegetables are soft, dump them into a bowl, and dump the tofu mixture in, too. Wash the spinach, tear it up, and throw it into the frying pan. Cover it and let it sit for a few minutes on medium heat. You want to get it nice and wilted. Dump the wilted spinach into the vegetable/tofu bowl and mix it all together well.

Is the water boiling? Good, add the lasagna noodles, set the timer to eleven minutes, and cover it. If it's foaming up or threatening to boil over, spray some oil onto the water and it'll stop that.

While the noodles cook, you'll make:

The bechemal sauce

2 tbsp white flour
1 tsp cornstarch
2 tablespoons margarine + a splash of oil
1 cup of plain soymilk
a pinch of nutmeg
Salt and pepper to taste
Optional pinch of mustard powder and pinch of nutritional yeast

Put the flours, margarine, and oil in a saucepan and cook them together for a couple of minutes, stirring constantly with a whisk so that you don't burn it. Slowly add the soy milk to it, whisking continually to avoid lumps. Add the seasonings, and keep cooking and whisking occasionally until it's thick. This should only take a few minutes.

Assembling the lasagna

Is the timer beeping? Good! Drain the lasagna noodles and turn the damn timer off!

Preheat the oven to 350.

Okay, now open that can of pasta sauce, spread some of it in the bottom of a baking dish (approximately 8 or 9 inches by 13 inches) and lay three lasagna noodles on top. Spread half the filling on top of the noodles, and a thin layer of sauce on top of the filling.

Put three more noodles on top, a thin layer of sauce on those, the rest of the filling, and another thin layer of pasta sauce.

Top it off with the remaining three noodles, the remaining pasta sauce, and then pour the bechemal sauce over top.

If you want, you can slice up a tomato and lay the tomato slices on top of the lasagna.

Put it in the oven and bake it for about 30 minutes.

ta-da! FOOD!
Tags: ethnic food-italian-lasagne
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