Vegan Lasagna

SAUCE:
1 cup chopped onion
3 cloves garlic, chopped
3 cans crushed tomatoes (28 oz each)
1 can tomato paste
1/2 cup fresh basil
1/2 cup fresh parsley
2 teaspoons dried oregano
2 tablespoons olive oil

FILLING:
2 pounds firm tofu, drained, boiled in water 5 minu
2 medium potatoes, cut into chunk
1 small onion, chopped
4 teaspoons sea salt
1 cup nutritional yeast
1/4 cup fresh basil leaves
1/3 cup parsley
3 cloves garlic, minced
12 ounces lasagna noodles

Both the filling and, especially the sauce would benefit from being made the day before to allow the flavors to further develop. If you do the filling the day before, just be sure to take it out of the refrigerator a bit in advance to allow it to warm up and spread more easily. Start with the sauce, as its flavors will develop as it cooks (you can even do this early in the day or the day before)

Place the chopped onion in a large soup pot with a small amount of water and cook on medium-high to soften. Add the garlic, crushed tomatoes, tomato paste, basil, parsley, dried oregano, olive oil, salt and pepper and bring to a boil. Lower heat and simmer until you are ready to assemble the lasagna.

For the filling: in another saucepan, place the potatoes, chopped onion and salt in just enough water to cover and bring to a boil. Lower the heat and simmer until the potatoes are cooked, about 15 minutes. While the potatoes are cooking, place the drained tofu in a food processor with the nutritional yeast, basil, parsley, and garlic and blend until smooth. When the potatoes are cooked (you might want to let them cool for a few minutes, but it doesn't seem to be a problem not to), pour the into the food processor, along with the onions and as much cooking water as will fit, and blend the whole mixture until smooth. If you are going to pre-cook noodles, do this now.

Preheat the oven to 400�F. To assemble the lasagna, start with a layer of sauce on the bottom, place a layer of noodles on top and then a layer of the tofu mixture on top of that. Keep layering sauce, noodles and tofu mixture until you run out of noodles or space in the pan, finish with a layer of sauce. Cover the lasagna with foil and cook for about 30 minutes. Check to be sure that the noodles are done and, if so, take out of the oven and allow to sit for 15 minutes before serving.