Vegan Bolognese Lasagna Recipe
Prep time: 20 min
Total time: 1 hr 40 min
1 lb (500 g) white mushrooms, roughly chopped
1/4 cup (60 mL) fresh basil, roughly chopped
2 cloves garlic, sliced
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 onion, roughly chopped
1/4 cup (60 mL) olive oil, divided
1 tsp (5 mL) each salt and pepper, divided
1 jar (700 mL) Compliments Marinara Sweet Basil Sauce
1 cup (250 mL) Compliments Organic Vegetable Broth Low Sodium
1 pkg (12 oz/ 375 g) extra firm tofu, drained
1/4 cup (60 mL) unsweetened soy beverage
2 tbsp (30 mL) lemon juice
2 tsp (10 mL) Italian seasonings
12 Compliments Oven Ready Lasagna Noodles
1 pkg (227 g) shredded mozzarella-style vegan cheese
2 tbsp (30 mL) finely chopped fresh parsley
1. Preheat oven to 400ºF (200ºC). Place mushrooms, basil and garlic in food processor. Pulse until finely chopped. Add carrot, celery and onion. Pulse until finely chopped.
2. Heat oil in large skillet over medium-high heat. Add mixture from food processor, plus half the salt and pepper; cook 10 min. until veggies are softened. Stir in tomato sauce and broth; bring to a boil. Reduce heat to medium-low, cook about 15 min. until sauce is slightly thickened.
3. Meanwhile, in food processor, pulse tofu, soy beverage, lemon juice, Italian seasoning and remaining salt and pepper until mixture is creamy and resembles ricotta cheese.
4. Spread 1 cup (250 ml) tomato sauce mixture into bottom of 13x9-in. (3-L) baking dish. Place 4 lasagna noodles overtop. Spread half of remaining tomato mixture on top. Top with 4 more lasagna noodles. Spread all of the tofu mixture over noodles. Layer on remaining noodles and remaining tomato mixture. Top with vegan cheese. Cover baking dish with foil. Bake 30 min. Remove foil and bake additional 30 min. until noodles are tender, top is golden brown and filling is bubbling. Rest 10 min. before slicing. Sprinkle with parsley to serve.
Always follow safe food handling instructions listed on the Health Canada website - Food Safety Tips
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