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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
Filling
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
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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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