I decided to make lasagna today after I had realized that I haven’t made lasagna in over 3 years.  I forgot how easy and quick it was to make it.

As always, this is a veganized version of the traditional lasagna.  It is MUCH healthier too!  It is tasty, delicious, “cheesy”, and very filling.

Ingredients:

• 1.5 jars of organic spaghetti sauce
• 1 package of lasagna noodles (organic whole wheat or brown rice)
• 1 package of firm tofu
• 2 cups of fresh spinach
• 1/2 cup of fresh basil
• 2 tablespoons of nutritional yeast
• 1 bag of mozzarella vegan DAIYA “cheese”
• 1 large eggplant (thinly sliced)
• 1/2 of a medium sized onion (diced)
• 1 large carrot (diced)
• 1 tablespoon of Italian seasoning
• 1/2 tablespoon of parsley
• 1 tablespoon of bouillon (vegan)
• 2 cloves of garlic (minced)
• 1 tablespoon of grapeseed oil or cold pressed olive oil

Directions:

1. Preheat oven to 350 degrees.
2. Prepare your veggies.
3. Saute onions and garlic in grape seed oil until the onions are a bit transparent.
4. Add carrots, Italian seasonings, parsley, bouillon, and tofu.  Note: squish the tofu with your hands until it looks like feta cheese.
   
5. Cook together for 5 minutes.
6. Add spinach and basil.
7. Cook for another 5 minutes.
8. In a 9″ x 13″ baking dish, pour a little bit of the spaghetti sauce at the bottom and layer the eggplant, uncooked pasta, tofu, and DAIYA vegan “cheese”.  Note: make sure the all pasta is covered in sauce.
9. Here is how it looks before it is baked.
10. Cover and bake for 1 hour and 10 minutes.
11. Enjoy!
    

    Sprinkled dried parsley over the bread and the lasagna.

12. By the way, I served this with home made bread.  Click here for the bread recipe.  Note:  I also added 4 cloves of minced garlic into the bread dough before I baked it.  Delicious!