Fabulous Vegetarian Lasagna

Serves 8–10

  • 12 ounces whole wheat lasagna noodles

Tomato Sauce

  • 1 tablespoon olive oil, optional
  • 1/2 medium onion, chopped
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon whole fennel seeds
  • 1 tablespoon fresh parsley or 2 teaspoon dried parsley
  • 1 small carrot, grated
  • 3 1/2 cups strained tomatoes
  • 1/2 cup tomato paste
  • 1/2 teaspoon Maldon sea salt or other chunky finishing salt

Mushroom Filling

  • 2 tablespoons olive oil
  • 1/2–3/4 lb crimini or white button mushrooms, sliced
  • 1/2 teaspoon crushed dried rosemary leaves
  • 1 teaspoon tamari shoyu soy sauce

Tofu "Ricotta"

  • 1 lb extra firm tofu
  • 3 tablespoons mellow white miso
  • 2 tablespoons water
  • 2 tablespoons sesame tahini
  • 2 teaspoons freshly grated organic lemon peel
  • 3 tablespoons fresh parsley or 1 ½ teaspoons dried parsley

Top "Cheez" layer
You've got to try this great dairy-free "Mochi Mock Cheez" or, if you insist going traditional, use 1/2 cup grated Parmesan cheese instead

  • 4 oz. plain mochi, grated on coarse grater
  • 1 tablespoon sesame tahini
  • 3 tablespoons water

Preheat oven to 375°F.

The noodles: Boil water for lasagna noodles and cook noodles just until almost tender. (They will cook more during the baking process.)

The tomato sauce: Heat olive oil in a pot and sauté chopped onion over medium heat for about 5 minutes. Or, if cooking without oil, bring the pot to high heat and add the chopped onions, stirring constantly for a couple minutes to allow the onions to caramelize without burning and then reducing heat to proceed with the recipe. Add herbs and fennel, stirring constantly for about 1 minute and then add the remaining ingredients. Simmer, covered, for 35–45 minutes. Meanwhile, prepare mushroom filling.

The mushroom filling: Heat olive oil in a skillet and sauté sliced mushrooms with rosemary and tamari shoyu for 15–20 minutes over medium/low heat until the mushrooms are browned and fragrant.

The tofu "ricotta": Drain tofu, rinse it briefly under water, and, using a fork, mix in the remaining tofu "ricotta" ingredients. The mixture will have a chunky texture.

The mochi "cheez": Right before the lasagna will be assembled, combine the grated mochi with the tahini and water. The mixture will seem fairly "wet" but the moistness will help create a creamy cheesy topping when baked.

Assembling the lasagna:
  1. Oil the bottom and sides of a 9 X 13 inch baking dish with olive oil and follow with a thin layer of the tomato sauce.
  2. Next put a layer of lasagna noodles, placed lengthwise.
  3. Then spread 1/2 of the tofu "ricotta" over the noodles
  4. Next cover the tofu layer with about 1/3 of the tomato sauce
  5. Then put on another layer of lasagna noodles, placed lengthwise
  6. Next add a layer of all the sautéed mushrooms
  7. Then cover the mushrooms with another 1/3 of the tomato sauce
  8. Next add another layer of lasagna noodles, placed lengthwise
  9. Then add a layer of the rest of the tofu
  10. Next add a final layer of lasagna noodles and top with the remaining tomato sauce
  11. Finally, distribute the mochi "cheez" on top.
  12. Cover with foil, making sure it does not touch the mochi "cheez" layer

Bake at 375 F. for 40 minutes.

Remove from oven, and allow the lasagna to set for 10–15 minutes before cutting and enjoying a fabulous meal. Serve with a salad and/or steamed broccoli, and a great sourdough olive bread.

Variations:
Add sliced black olives, if desired, adding them on top one of the tomato sauce layers.

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