START A PETITION 27,000,000 members: the world's largest community for good
Feb 13, 2012

Prep Time:Less than 2 hrs
Special Considerations:Vegan

2 table spoones olive oil, 1 and half cups of chopped onion, 3 table spoons minced garlic, 4(14.5 ounced) cans stewed tomatoes 1/3 cup tomato paste,1/2 cup chopped fresh basil, 1/2 cup chopped parsley, 1 tablespoon of salt, 1 teaspoon of black pepper, 2 pounds of firm tofu, 3 (10 ounced) packages of frozen chopped spinach thawed and drained. Directions 1. Make sauce in a large, heavy sauce pan, over medium heat, heat the olive oil. place onions in the sauce pan and saute them until soft, about 5 minutes. add garlic: cook 5 minutes more. 2. Place tomatoes, Tomato paste, basil and parsley in the sauce pan. stir well, turn the heat to low and let the sauces simmer, covered for an 1hr. add salt and pepper. 3. while sauce is cooking bring large kettle of salted water to a boil. boil the lasagna noodles for 9 minues, then drain and rinse well. 4. Preheat the oven to 400 degrees F (200 degrees C). 5. Place the tofu blocks in a large bowl. Add garlic, mash ingredients together by squeezing pieces of tofu through your fingers, mix well. 6. Assemble the lasagna. spread 1 cup of tomato sauce in the bottom of a 9x13 inch casserole pan. arrange a single layer of noodles, sprinkle one third of tofu mixture over the noodles.. distribute the spinach evenly over tofu. next 1 and a half ladle cups tomato sauce over the tofu. Mixture over the noodles, top the tofu with 1 and half cups of tomato sauce, and place a final layer of noodles. layer of tomato sauce, Finally top the noodles with the final 1/3 of the tofu and spread the remaining tomato sauce over everything. 7. Cover the pan with foil and bake the lasagna for 30 minutes. enjoy!

Visibility: Everyone
Posted: Monday February 13, 2012, 8:50 am
Tags: vegan lasagna [add/edit tags]

Group Discussions
Or, log in with your
Facebook account:

Dawn Mason (114)
Monday February 13, 2012, 8:56 am
This is good! Thought I would share:)

M Away M. (463)
Wednesday April 25, 2012, 11:21 am
Looks so good! Don't have my pen, please don't remove...I gotta get back to get this! Thank you Dawn for sharing!


Dawn Mason
female, age 36, committed relationship, 2 children
Pottsville, PA, USA
No shares

by Barb K.
(0 comments  |  discussions )
\\n\\r\\nHello my C2 Family, \\r\\nFirst let me say Thank You to those of you who have so sweetly fwd my posts. You are SO AWESOME!! I will never forget your help. Anytime I can repay the favour, please tell me. Second, my Submit button has disappeared lea...
by Rock H.
(0 comments  |  discussions )
\\n \\r\\nIn recognition of the environmental benefits of a plant-based diet, the Sierra  Club  is  pleased  to announce a week  long  vegan “volunteer  vacation”  in  Yosemite National Park, Calif...
(1 comments  |  discussions )
YAHOO!!!!!!!!! I just got back home in Savannah, GA. from St. Augustine, FL. The drive was okay no snow just slush. I attended the sentencing for James Lee Lyons. Lyons who brutally raped my tenant\\\'s dog and Nola (Miss. Terrier a stray) is on his way...
(0 comments  |  discussions )
\\nYAHOO!!!!!!!!! I just got back home in Savannah, GA. from St. Augustine, FL. The drive was okay no snow just slush. I attended the sentencing for James Lee Lyons. Lyons who brutally raped my tenant\\\'s dog and Nola (Miss. Terrier a stray) is on his w...
(2 comments  |  discussions )
\\r\\n   & nbsp;   &n bsp;  Leonard Peltier ( LPDOC ) :\\r\\n        & nbsp;    Remembering Pete Seeger\\r\\n\\r\\n & nbsp;   &n bsp;   &nb sp;&nb...

Feb 12
Recipe: Avada kedavra by David B.
(0 comments  |  discussions ) — Go harry goooog more
Feb 11
Recipe: Chocolate Mousse [vegan] by Annabelle R.
(0 comments  |  discussions ) — \\r\\nIngredients\\r\\n\\ r\\n340g (12oz) soft silken tofu\\r\\n40g (1.4oz) dairy free butter\\r\\n135g (4.75oz) dark vegan chocolate\\r\\n25g (0.9oz) cocoa powder\\r\\n25g (0.9oz) icing sugar (to taste)\\r\\n\\r\\n\\r\\n\ \r\\n\\r\\nInstructions\\ r\\n\\r\\n1.Melt the chocolate in... more
Recipe: Jerusalem Artichoke, Carrot and Potato Soup [vegan] by Annabelle R.
(0 comments  |  discussions ) — \\r\\nIngredients\\r\\n\\ r\\n300g (10.5oz) potatoes\\r\\n300g (10.5oz) carrots\\r\\n500g (17.6oz) Jerusalem artichokes\\r\\n1 onion (chopped finely)\\r\\n2 garlic cloves (crushed)\\r\\n1 tsp turmeric\\r\\n1 tsp ground cumin\\r\\n1 tsp ground coriander\\r\\n1 tsp ground gin... more
Feb 3
Recipe: Pizzamais by Heidi W.
(1 comments  |  discussions ) — Zutaten für 4 Personen: Für den Teig: 1 Päckchen Trockenbackhefe 1 TL Salz (10 g) 300 ml warmes Wasser 500 g Vollkorndinkelmehl (Type 630) 2 EL Olivenöl Für den Belag: 400 g passierte Tomaten je 1 EL gehacktes Basilikum und Or... more
Jan 28
Recipe: Jerusalem Artichoke, Celeriac and Apple Soup [vegan] by Annabelle R.
(0 comments  |  0 discussions ) — \\r\\nHere is a delicious Winter vegan soup where Jerusalem artichokes, celeriac and apples blend beautifully. It is velvety yet light. A perfect seasonal dish to enjoy for lunch or dinner.\\r\\nBest served with crackers or chunky bread.\\r\\nIngredients\\ r\\... more
Content and comments expressed here are the opinions of Care2 users and not necessarily that of or its affiliates.