Monday, March 14, 2011

Tomato-less Vegan Lasagna

Tomato-less Sauce

2 1/2 cups cooked carrots (I use canned)
1/3 cup cooked beets (I use canned)
2/3 cup water
1 Tablespoon apple cider vinegar
1 teaspoon salt
1 teaspoon basil
1/2 teaspoon onion powder
1/8 teaspoon oregano
3/4 cup onion, chopped
1 clove garlic, minced

Blend all ingredients except onion and garlic. Saute onion and garlic in small amount of oil ( I use olive oil). Stir all ingredients together and simmer for a few minutes (maybe 5-10) on low heat.

Golden Sauce

¾ c cooked potatoes
½ c cooked carrots
1 1/3 c water
2 T toasted sesame seeds (or tahini)
1 t salt
2 T apple cider vinegar
2 T Brewer’s Yeast flakes

Blend smooth all ingredients. Heat and serve over vegetables, rice, pasta or potatoes.


2 c crumbled tofu
¾ t salt
1 ¼ t onion powder
¼ t salt
Batch of tomato-less sauce
Batch of golden sauce
9 uncooked lasagna noodles

Combine crumbled tofu with the seasonings. Spread a thin layer of the tomato-less sauce in bottom of 9”x13” baking dish. Place three noodles, spread 1/3 of the tomato-less sauce, 1/3 of the tofu mixture, and 1/3 the golden sauce. Repeat two more times. Cover with aluminum foil. Bake at 350 F for about an hour. Uncover, and bake an additional 15-30 minutes longer.

When I made it yesterday, I precooked the noodles, and wasn't crazy about the texture of the noodles (too soggy, mushy, whatever), so I plan to use the noodles uncooked next time. This also seems to be fairly bland, so you might experiment with more seasonings. And you could use lemon juice instead of the vinegar. My husband is allergic to all citrus fruits, so I can't use the lemon. You could also add burger (meat or vegetarian) to the tomato-less sauce, if you wish.

I hope you enjoy this lasagna. My family seemed to!

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