2 tablespoons canola oil
1 large chopped onion
5-6 cloves minced garlic
4 (14.5 ounce) cans stewed tomatoes
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
2 pounds firm tofu
4 cloves minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped parsley
Sea salt ground black pepper to taste
3 (10 ounce) packages frozen chopped spinach, thawed and drained
1. In a large saucepan, over medium heat, heat the canola oil.
2. the onions in the saucepan and saute them until they are soft and translucent.
3. the garlic; cook 5 minutes more.
4. Place the tomatoes, tomato paste, basil and parsley in the saucepan.
5. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour.
6. Add the salt and pepper.
1. While the sauce is cooking bring a large kettle of water to a boil.
2. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
3. Preheat the oven to 400 degrees .
4. Crumble the tofu blocks in a large bowl.
5. Add the garlic, basil and parsley.
6. Add the salt and pepper, and combine all the ingredients together by squeezing pieces of tofu through your fingers.
Assemble the lasagna:
1.Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan.
2. a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles.
3.Distribute the spinach evenly over the tofu.
4.Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles.
5.Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce.
6.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.
Note: This recipe freezes beautifully. Pre cut into meal sized portions and freeze in in du vidual freezer bags.