Vegan Mediterranean Lasagna
Vegan Mediterranean Lasagna recipe
Yield
6 servingsPrep
30 minCook
1 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
lasagna noodles
|
|
| Sauce | |||
| 1 | pound |
red kidney beans
|
|
| 16 | ounces |
tomato sauce
|
|
| 1 | pound |
tomatoes
|
|
| 1 | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
garlic powder
|
|
| Filling | |||
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
garlic cloves
chopped |
|
| 2 | cups |
eggplant
cubed |
*
|
| 1 | cup |
onions
chopped |
|
| 1 | teaspoon |
basil
|
*
|
| 1 | cup |
tofu
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
lasagna noodles
|
|
| Sauce | |||
| 453.6 | g |
red kidney beans
|
|
| 462.4 | ml/g |
tomato sauce
|
|
| 453.6 | g |
tomatoes
|
|
| 5 | ml |
basil
|
*
|
| 1.3 | ml |
garlic powder
|
|
| Filling | |||
| 15 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
chopped |
|
| 473 | ml |
eggplant
cubed |
*
|
| 237 | ml |
onions
chopped |
|
| 5 | ml |
basil
|
*
|
| 237 | ml |
tofu
|
|
Directions
Place kidney beans in a large bowl.
Mash with a fork or potato masher.
Add remaining sauce ingredients and mix well.
Set aside.
To prepare filling: Heat oil or vegetable stock in a large nonstick skillet over medium heat.
Add garlic, eggplant, onions, and basil.
Cook, stirring frequently, 10 minutes.
Remove from heat and let cool for 10 minutes.
Spoon into a large bowl and add tofu ricotta.
Mix well.
Cook lasagna noodles, according topackage directions.
Drain.
Place noodles, in a single layer, on a sheet of waxed paper.
Preheat oven.
Lightly oil a 7x11-inch baking pan or spray with a nonstick cooking spray.
Combine ingredients and layer in casserole dish.
Bake for one hour.
