{"id":507,"date":"2010-03-11T10:59:45","date_gmt":"2010-03-11T17:59:45","guid":{"rendered":"http:\/\/www.vrg.org\/blog\/?p=507"},"modified":"2010-03-11T11:15:35","modified_gmt":"2010-03-11T18:15:35","slug":"vegan-lasagna","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2010\/03\/11\/vegan-lasagna\/","title":{"rendered":"Vegan Lasagna"},"content":{"rendered":"

\"vegan<\/p>\n

Julia Driggers, R.D., shares a recipe for vegan lasagna:<\/i><\/p>\n

Vegan Lasagna<\/h3>\n

Serves: 4 (in 9×5 Loaf Pan)<\/p>\n

Ingredients:<\/b><\/p>\n

6 oz Vegan Lasagna Noodles, Whole Wheat<\/p>\n

Sauce:
\n1 cup Tomato Sauce
\n½ cup Tomato Paste
\n1 TBS Fresh Parsley
\n½ TBS Garlic
\n¼ Tsp Salt <\/p>\n

Filling:
\n8oz Silken Soft Tofu
\n3 TBS Vegan Cream Cheese
\n½ TBS Garlic
\n½ Tsp Black Pepper
\n¼ Tsp Salt
\n1 cup Fresh\/Frozen Broccoli Florets<\/p>\n

Toping:
\n¾ cup Stewed Tomatoes (canned)
\n½ cup Frozen Spinach or 1 cup Fresh Spinach<\/p>\n

Directions:<\/b><\/p>\n

In large sauce pan, over low heat, simmer tomato sauce, tomato paste, fresh parsley, garlic, and salt for 30- 45 minutes, stirring occasionally.<\/p>\n

Preheat oven to 400 degrees.<\/p>\n

While cooking sauce, in large mixing bowl mix tofu, cream cheese, garlic, pepper, and salt with washed hands or large spoon.<\/p>\n

In a separate sauce pan bring water to a boil. Place lasagna noodles in pan. For fresh noodles boil for 2 minutes. For dry noodles boil as directed.<\/p>\n

Once sauce is heated and noodles are cooked, place thin layer of sauce on bottom of 9X5 loaf pan. Place one layer of noodles in pan. Next layer the filling; ½ tomato sauce, 1\/3; tofu spread, and layer with a ¼ cup of broccoli. Place 2nd layer of lasagna noodles and repeat filling step. Place 3rd layer of noodles. Spread remainder of tofu spread, ½ cup stewed tomatoes, and ½ cup chopped spinach evenly.<\/p>\n

Place in oven and bake for 25-30 minutes. Remove and let stand for 3-5 minutes. Serve hot and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

Julia Driggers, R.D., shares a recipe for vegan lasagna: Vegan Lasagna Serves: 4 (in 9×5 Loaf Pan) Ingredients: 6 oz Vegan Lasagna Noodles, Whole Wheat Sauce: 1 cup Tomato Sauce ½ cup Tomato Paste 1 TBS Fresh Parsley ½ TBS Garlic ¼ Tsp Salt Filling: 8oz Silken Soft Tofu 3 TBS Vegan Cream Cheese ½ […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-507","post","type-post","status-publish","format-standard","hentry","category-vegan-recipes"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/507","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=507"}],"version-history":[{"count":18,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/507\/revisions"}],"predecessor-version":[{"id":525,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/507\/revisions\/525"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=507"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=507"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=507"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}