YJA Convention 2010 07 New Brunswick NJ Ninth

Author(s): Young Jains of America (YJA)
Publisher: Young Jains of America YJA USA

Page 77

Jain Recipes Compiled by Preeti Jain (Wellesley, MA)
JAIN VEGETARIAN/VEGAN
LASAGNA
Learning Center
Ingredients 1 (16 ounce) package of lasagna noodles (eggless)
hint: check Prince brand 2 tablespoons olive oil 4 (14.5 ounce) cans stewed tomatoes 1/3 cup tomato paste 1/2 cup chopped fresh basil 1/2 cup chopped parsley 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds firm tofu 1/4 cup chopped fresh basil 1/4 cup chopped parsley 1/2 teaspoon salt 3 (10 ounce) packages frozen chopped spinach,
thawed and drained broccoli (boiled) green bell pepper (boiled) ground black pepper to taste
Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything. Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
Directions
To make the sauce: place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer. Add salt and pepper. While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and
rinse well. • Preheat the oven to 400 degrees F.
Place the tofu blocks in a large bowl. Add the basil and parsley. Add vegetables. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
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