Ingredients:
- 1 container firm or extra firm tofu, well pressed
- 1 tbsp lemon juice
- 2 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp powdered garlic
- 1/2 tsp onion powder
- 2 tbsp nutritional yeast (optional)
- 1 16 ounce can artichoke hearts, well drained and chopped
- 1/3 cup sliced black olives
- 1 box lasagna noodles
- 3 1/2 cups tomato or marinara sauce
Preparation:
Mash together the tofu, lemon juice, basil, salt, garlic, onion powder and nutritional yeast. Cook the lasagna noodles according to package instructions.
Cover the bottom of the lasagna pan with a thick layer of sauce, then place a layer of lasagna noodles on the sauce. Spread half of the tofu mixture on the noodles, and half of the artichokes and olives. Continue layering until ingredients are gone, finishing with a layer of pasta and the sauce. Cover and bake for one hour.
More Vegetarian and Vegan Pasta Recipes:
Angel Hair Pasta Primavera
Vegan Tofu Manicotti Recipe
Three Bean Pasta with Creamy Spinach Sauce
Chinese Style Spaghetti
Vegan Tofu Spinach Lasagna Recipe
Easy Garlic Pasta Recipe
Vegan Pesto Recipe
Tomato Marinara Curry
Pumpkin and Sage Pasta Sauce
Thai Peanut Sauce
Low Fat Vegan Eggplant Lasagna Recipe
Creamy Artichoke Pasta
Linguine with Walnut Sauce
