Vegan Lasagna!

My parents have invited my grandpa and Tal over for supper, and they're having regular lasagna, and blackberry cream flan for dessert :( Two of my favorite non-vegan things. SO! I've checked out a couple of vegan lasagna recipes and have decided on this one!

Tomato Sauce:
2tbsp olive oil
1 cup chopped onion
3 cloves garlic
6oz can of tomato paste
three peeled tomatoes chopped with juices reserved
1/2 cup fresh chopped basil
1/2 cup fresh chopped parsely
1 1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes
Salt & Pepper

Lasagna:
1tbsp sale
1 pound dry uncooked egg less lasagna noodles
2 packages of firm tofu (drained)
2 cloves garlic, minced
1/4 cup chopped fresh basil
1/2 cup chopped fresh parsley
Salt & Pepper

For the sauce, eat the oil in a large sauce pan over medium heat, add the onion and garlic, and cook stirring frequently until onion is soft (about 5 minutes). Add the tomato paste, and cook, stirring, for one minutes, then add the tomatoes with the juice, the basil, parsley, oregano, and red pepper flakes. Cover and let this simmer at low heat for about one hour. After this season with salt & pepper.

While this is simmering bring a large pot of water to boil, and add the salt and the noodles. Cook until noodles are soft but firm, then drain, rinse with water and drain again. Preheat the oven to 400*. Crumble the tofu into a mixing bowl, along with the garlic, basil, parsley, salt, and pepper, stir until this is well blended.

To assemble, spoon 1 cup of sauce over bottom of baking dish, add a layer of noodles, and top with one third of the tofu mixture. Spoon over a cup of sauce and top with another layer of noodles then use another third of the tofu mixture. Top with remaining tofu mixture and the sauce. Cover with foil and bake for thirty minutes. Once it has finished cooking, let it stand for fifteen minutes, before cutting. Serve with any of the remaining tomato sauce!

This lasagna is 219 calories per serving, whereas regular lasagna can pack in as much as 400 calories per serving, and the tofu in the vegan lasagna has just as much, or even more protein than the regular lasagna... however, will it taste as good?

The miso soup was amazing this morning by the way! I have a new favorite breakfast!