Garden Lasagna Recipe

Garden Lasagna Recipes

Ingredients :

Tomato Sauce

2 large onions, chopped

12 cloves garlic, minced

1 carrot, grated

2 cups mushrooms, sliced

2 15 ounce cans crushed tomatoes

2 15 ounce cans tomato sauce

2 tsp each: dried basil and oregano

1 tsp each: dried thyme, marjoram, and fennel seeds

1/2 tsp black pepper

White Sauce

1 onion, diced

1 potato, peeled and diced

1/2 pound very firm tofu

2 tbsp tahini

1 tbsp lemon juice

3/4 tsp salt


1/2 pound firm tofu (you could also substitute minced Garden Chick

2 tbsp soy sauce

1 tsp garlic powder

10 ounces whole wheat lasagna noodles (about 10 noodles), uncooked

2 10 ounce packages frozen chopped spinach, thawed

1/2 cup chopped fresh fennel - optional

Method :

For the tomato sauce, heat 1/2 cup of water in a large skillet or pot and add the onion, garlic and carrot. Cook until the water has evaporated and the vegetables begin to stick. Add 1/4 cup water, stirring to remove any stuck vegetable bits. Cook until the vegetables begin to stick again, then add another 1/4 cup of water along with the mushrooms. Continue cooking until all the liquid has evaporated and the mushrooms are brown. Stir in the tomatoes, tomato sauce, basil, oregano, thyme, marjoram, fennel seeds, and black pepper. Cover and simmer 15 minutes.

To make the white sauce, combine the onion and potato in a small pan with 1 cups of water. Cover and simmer until the potato is tender, about 15 minutes, then pour the entire mixture into a blender. Add the tofu, tahini, lemon juice, and salt. Blend until completely smooth.

For the filling, crumble 1/2 pound of tofu and mix it with the soy sauce and garlic powder. To assemble the lasagna, spread about 1 cup of the tomato sauce over the bottom of a large (at least 12 x 9 inch) baking dish. Cover with a layer of uncooked lasagna noodles, then with one of the packages of thawed spinach. Sprinkle with half the fennel, half the tofu mixture, a third of the evenly spread white sauce, and half the tomato sauce. Repeat the layers. Set aside the remaining white sauce.

Refrigerate the lasagna at least 4 hours (this allows the noodles to soften), then bake covered at 350F until hot and bubbly, about 25 minutes, the last 5 minutes uncovered. Spoon the remaining white sauce over the top.

What ? I don't have to cook the noodles before baking ? NO, the noodles soften in the pan while baking. This recipe is a breeze. Delicious !

Serves 8 - 10

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