Vegan Lasagna Recipe

Here's the recipe from my recent lasagna post. Mmmmm i love making lasagna and other pasta dishes..comfort food at its best. And nutritious for vegans too (my recipe anyway!)

10-12 spinach lasagna noodles, cooked as directed on package
1 eggplant, sliced
2 cups portobello mushrooms, cut into slices
1 tbsp with olive oil
1 block medium-firm tofu
2 tbsp lemon juice
3 tbsp dried oregano
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
4 tbsp tomoato paste
1 tsp sugar
2 cups water
oregano, basil, s/p, other herbs for tomato sauce
Vegan mozzeralla/cheddar cheese, shredded and parmesan cheese (optional)

1) Cook noodles as directed. Preheat oven to 350 degrees.

2) Saute eggplant and porto mushrooms with your choice of spices. Place on paper towel to drain excess and set aside.

3) Crumble tofu in your hands (or with a food processor). Add lemon, oregano, and salt and pepper to taste. Mix thoroughly. Set aside.

4) To make sauce: Use your discretion and favourite recipe. If you don't have time, don't feel bad about using a ready-made tomato sauce! I saute onions in oil. I add the garlic and spices next until it's all mixed and browned nicely. Then, add the tomato paste to mix. Incorporate sugar to mix with the tomato taste, then water. Mix so it's all smooth. Add salt and pepper to taste. Red wine is good here too!

5) Now it's time to make the lasagna layers:
a) put a couple of serving spoons into baking pan (8x12 size)
b) lay 3-4 noodles across pan
c) put half of tofu ricotta mixture next
d) then place half of eggplant/mushroom mixture on top
e) coat with half of sauce (save a bit for topping)
Repeat layering on more time. Then add last 3-4 noodles on top, with more sauce. Put shredded cheese on top.

6) Put in oven, covered with foil. Bake for 30 minutes. Remove foil for last 5 minutes. Cheese should be melted. Enjoy!