For a long time there were a handful of traditional recipes that I did not make because of the amount of dairy products in them.
I cannot claim to be a complete vegan. However I am a conscientious eater. I limit the amounts and kinds of dairy that I include in our diet. I buy organic if I buy at all.
I’m also not fond of processed dairy substitutes. Although, they are making better ones in more recent years.
So a comfort food like Lasagna was just not on my menu. I know there is VEGETABLE lasagna…but it still needed SOMETHING to hold it all together.
Then I was introduced to an easy to make substitute called Garlic Sauce. You can read more about how it came about here.
Garlic sauce is creamy, satisfying and guilt-free. It makes vegan lasagna SO much better. Lasagna has now become an easy go-to dish that I have shared at potlucks or just a midweek delight.
Here’s what you will need…
Ingredients
1 package of lasagna noodles (I like to buy the ready-to-bake kind)
1 jar of pasta sauce
1 can of diced tomatoes
2 zucchini
1 package firm tofu, drained
2 teaspoons of salt
2 teaspoons of garlic powder
1 tablespoon of Italian seasoning
1 recipe of Garlic Sauce
Directions
1. Preheat your oven according to the specifications on your box of ready-to-bake noodles or boil the conventional kind.
2. Put the drained tofu in a medium sized mixing bowl. Use a potato masher to break it up. Don’t smash it too much. Some small chunks are good! Next, stir in the salt, Italian seasoning, garlic powder and the can of diced tomato with the juice.
3. Shred the 2 zucchini. Add to the tofu mixture.
**If you do not have your garlic sauce made already, follow the link above and get a batch ready.**
4. Now you should have all your layers prepared in front of you. The noodles, the tofu and zucchini mixture and the garlic sauce. Spread a light layer of pasta sauce across the bottom of a 9×13” pan. Add a layer of noodles to cover the bottom. On top the noodles spread a generous scoop of the tofu.
5. Using a spoon, put about 6-8 dollops of garlic sauce here and there so every slice will get some of that good stuff! Top with a second layer of noodles, tofu, and garlic sauce.
I usually manage about 2-3 layers. It matters not, so don’t fuss too much about how evenly it is distributed. It all gets baked into a gooey and savory bite anyway!
8. Once you have completed your last layer, top with a final layer of noodles. Then pour the rest of the jar of pasta sauce that you used on the bottom of the pan.
9. Last of all, drizzle the remainder of the garlic sauce around the top. You want every bite to be flavored with it!
9. Now cover with foil and put it in the oven and bake according to the noodle box directions. I usually bake for about 40 minutes, or until bubbly. Then I take the foil off and let it bake another 15 minutes or so. Let it set for 20 mins before cutting into it.
Garlic Sauce is what made me love vegan lasagna! It has also lent a hand in making a few more dishes taste delicious. Check out the link to the Garlic Sauce recipe for more ways to use it!
