Vegan Lasagna Recipe

1. Cook lasagna in boiling water until done. Drain and set aside.
   
   
2. Heat 1 teaspoon olive oil in pan, add minced garlic, tomato paste, sauce wine and 1/2 teaspoon crumbled basil. Let simmer. Add a bit of water if it is too thick.
   
   
3. Heat 1 teaspoon olive oil in skillet, add onion, cook for a few minutes, then add zucchini along the remaining basil, crumbled, cook for about 5 minutes with a lid on over medium low heat. Add tofu and continue cooking about 5 more minutes.
   
   
4. Stir some sauce into the zucchini mixture until you think you have a consistency you like.
   
   
5. Spread a bit of sauce in the bottom of a baking dish.
   
   
6. Cover the bottom with pasta. Cover with 1/2 the zucchini mixture.
   
   
7. Put another layer of pasta, and cover that the the remaining zucchini.
   
   
8. Cover with a third layer of pasta. Spread some sauce over the top layer, cover with aluminum foil and bake in a 350 degree oven for about 25 minutes.
   
   
9. Remove foil and bake for about 10 more minutes.
   
   
10. Let stand for about 10 minutes before cutting into servings.
    
    

Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Very low in cholesterol High in dietary fiber High in vitamin C

Bad points Contains alcohol