Delicious stick-to-your-ribs veganized traditional Italian favorite…This recipe makes a very large amount, so cut the ingredients in half for less. It’s also easy to freeze and unthaw for future meals.
- Servings: 12
- Serving Size: 1-1/2 C
- Cuisine Type: Italian
- Recipe Type: Veggie Mains
For the sauce:
- 12 to 16 oz. plant-based veg *n “beef / hamburger” crumbles
- 1 onion (medium, chopped)
- 1 bell pepper (green, chopped)
- 3 garlic cloves, minced
- (3) 28-oz. cans of tomatoes, crushed
- 6 oz. tomato paste
- 1/2 C basil (fresh, chopped)
- 1/2 C parsley (fresh, chopped)
- 1/4 cup oregano (fresh, chopped)
- 2 T olive oil
- 1/2 t salt
- 1/4 t black pepper
- 1 t granulated sugar
For the “cheese” filling:
- (2) 14 oz. extra firm or firm tofu, drained and crumbled
- 1/4 C parmesan cheese (plant-based, grated)
- 1/3 C basil (fresh, chopped)
- 1/2 C parsley (fresh, chopped)
- 3 cloves garlic (minced)
- 1/4 t salt
- 1/4 t black pepper
For the layers / assembly:
- 12 oz. lasagna noodles
- 6 oz. spinach (fresh) (optional)
- 2 C mozzarella cheese (plant-based, shredded)