Wednesday, October 13, 2010


This lasagna is yummy nummy! It makes a big recipe, but that's good so that you can feed a bunch or pop it in the freezer for a quick meal later.

For sauce, saute:
3-4 Tbsp. olive oil
6 cloves garlic, crushed

Then add:
2 28-ounce cans tomatoes, diced or crushed
1 tsp. dried basil
1 Tbsp. dried parsley
2 tsp. dried oregano
1 tsp. salt
1/8 tsp. dried red pepper flakes
1 Tbsp. lemon juice

Simmer 15-20 minutes.

For filling, mix:
3 boxes firm Mori-Nu tofu, mashed
1/3 cup tofu sour cream (or Vegenaise or something similar)
8 cloves garlic, crushed
1 Tbsp. dried parsley
1-1/2 tsp. salt
2 tsp. lemon juice
1 Tbsp. chicken-style seasoning

Layer in a large pan: Sauce, uncooked lasagna noodles, sauce, uncooked lasagna noodles, tofu filling, chopped spinach, uncooked lasagna noodles, and sauce. Bake at 350 for 50-60 minutes.


  1. THANK YOU!!!! My son has recently become vegetarian, and I am greatly in need of recipes I can freeze in parcels so he can zap a quick meal later when the rest of us want a meat-filled meal. This is perfect!

  2. Looks yummy! Need to try this sometime. Hey Janice, I have a recipe blog site that I have used for sometime. I recently had to delete all posts and retype them...but anyhow, here's the link: