Almost Vegan Lasagna

My mother can't eat onions, my father is on a low-cholesterol diet, and Erik doesn't eat ricotta cheese (too much lactose). This yummy lasagna met all dietary restrictions.

1/2 package Lasagna noodles, cooked per instructions on box.

Tofu filling

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2 packages of fresh extra firm tofu

1 bag of spinach leaves, washed, steamed, squeezed dry, chopped

teaspoon salt

Sauce

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2 6oz cans tomato paste

5 cloves of garlic minced

1 tablespoon each of dried thyme and oregano

1/3 cup red cooking wine

4 cans of water (about 1 1/2 cups)

salt to taste

1 1/2 packages of soy mozzarella, grated.

1-2 oz of regular low moisture mozzarella (optional), grated.

To prepare sauce:

Combine all ingredients in sauce pan. Add more water if too thick, but thick is good. Bring to boil and simmer for 20 minutes.

To prepare filling:

Combine tofu, spinach, salt together in bowl. Crumble tofu and combine with spinach until the tofu is all a uniform size (small).

To prepare casserole:

Preheat oven to 350.

In a large lasagna pan, layer the ingredients as follows: sauce, noodles, stuffing, soy cheese. Repeat. Put a little real mozzarella on the top layer, so it melts/browns better. Bake for 40 minutes or until top is brown and cheese nicely melted.

Update 12/09/2010

Home made pasta makes this lasagna even better. Here is a recipe from Jackie DeCiccio

2 cups white flour

1 cup semolina flour

3 eggs

Water

In a large mixing bowl, fix the flour together. Break in the eggs in the center. Using a fork, mix the egg with the flour, starting in the center and working out. Add enough water to make a stiff, but not sticky dough. Knead the dough into a ball. Cut ball of dough in half - wrap 1/2 in plastic so it doesn't dry. Process the other 1/2 through favorite pasta making machine to make lasagna noodles.