Vegan Lasagna

Vegan Lasagna

2 tablespoons olive oil

1 1/2 cups chopped onion

3 tablespoons 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) pkg Whole Wheat lasagna Sheets

2 pounds Boca Meat* or firm tofu

2 tablespoons minced garlic

1/4 cup chopped fresh basil

1/4 cup chopped parsley

1/2 teaspoon salt

ground black pepper to taste

3 (10 ounce) packages frozen chopped spinach, thawed and Drained

3pkg Silken tofu "Cheese Layer"

8 servings

Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.

2. Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and

4. Preheat the oven to 350 degrees F.

5. Place the Boca Meat ( or tofu ) in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mix all the ingredients together.

Assemble the lasagna: Cover the bottom of your 9x13 inch baking pan with 1/4 in thick layer of the tomato sauce. Arrange a single layer of the uncooked lasagna sheets, Layer one-third of the Meat* on top. Arrange a layer of silken tofu (cheese layer) over the meat. Add another layer of sauce and cover with another layer of uncooked pasta sheets. Next layer spinach or veggies then another cheese layer. Repeat layers. Finish with one final layer of pasta covered with tomato sauce, fresh tomato slices, and spinach drizzled with Olive oil.

7. Cover the pan with foil and bake the lasagna for 1 hour covered 15 minutes uncovered Serve & Enjoy.