Vegan Lasagna
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This is a great recipe that was sent in to us by long time friend, Martha Wisniewski. It is a lively mix of onion, garlic, basil parsley, and oregano spiced with red pepper. It uses tofu which is a great source of low fat protein and may be very important for women who have symptoms of menopause or perimenopause as well as those interested in losing weight.

What you need

Tomato Sauce

• 2 Tbs. Olive Oil
• 1 Cup Chopped Onion
• 3 Cloves Garlic, minced
• 6 oz can tomato paste
• 3 (28 oz) Cans peeled plum tomatoes, chopped keeping juices
• 1/2 Cup fresh Basil
• 1/2 Cup fresh Parsley
• 1 1/2 tsp. dried Oregano
• 1/2 tsp. dried Red Pepper Flakes
• Salt & Pepper

Filling

• 2 Lbs. Tofu
• 2 Cloves of Garlic
• 1/4 Cup chopped fresh Basil
• 1/2 Cup chopped fresh Parsley
• Salt & Pepper

Pasta

• 1 Lb. Uncooked eggless lasagna noodles

What you do

• Sauce
  In a large, heavy saucepan, heat oil over medium heat. Add onion and garlic, stir often, until onion is soft. Add tomato paste, stir about a minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt & pepper.
• Bring a large pot of water to boil, add salt & noodles. Cook according to package directions. Drain, rinse with water and drain again.
• Crumble tofu into a bowl. Add garlic, basil, parsley, salt & pepper. Stir until well blended.
• Preheat oven to 400.
• Assemble
  Spoon about 1 cup of sauce over the bottom of a 13 by 9 inch baking dish. Add a layer of noodles and top with 1/3 of tofu mixture. Spoon about 1 1/2 Cups of sauce, then follow with another layer of noodles, another 1/3 of tofu mixture, another 1 1/2 Cups of sauce. Then another layer of noodles, top with remaining sauce & tofu mixture.
• Cover with foil and bake 30 minutes. Remove from oven and let sit for 15 minutes before cutting & serving. If you have any extra sauce, put it in a serving bowl on the table.

Meet the author
Marie Oser
"Soy of Cooking"
Interview & FREE recipes

Marie is a freelance food writer who contributes to gourmet vegetarian and environmental publications. In her book, she defines 30 new and traditional soyfoods, most of which can be found in supermarkets and health food stores around the country. It also includes a guide to useful cooking techniques, tips on using spices, and soyfood exchange information. In this interview, Marie discusses the anti-cancer benefits of soy and suggestions for how much do you actually need. She also explores the beneficial properties of soy for diabetics and where you can find the newer and tastier soy products.

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