Vegetable Lasagna

Yummy! This will become a family favorite.You’ll need:

Small amount of oil for the pan

1 medium onion, chopped fine

3 cloves of garlic, pressed

1 cup shredded carrots

1 medium zucchini, sliced thin

 ½ a medium yellow squash, sliced thin

One ten ounce package of frozen spinach, thawed

½ block firm tofu, pressed, and mashed

1 tsp. Italian seasoning

1 tsp. nutritional yeast

1/8 tsp. sea salt

2 cups shredded meltable vegan mozzarella cheese (Dayia brand is entirely plant-based, and is yummy), or use 2/3 cup nutritional yeast.

4 cups store-bought marinara sauce (there are some really good ones out there)

9 to 12 uncooked lasagna noodles (rice noodles work well for those with gluten issue)

Preheat oven to 350° F.

Coat a 12X8 inch baking dish with oil.

 

Put the onion, garlic, carrots, zucchini, yellow squash and small amount of salt and savory in a large bowl and stir until combined. In a separate bowl combine the tofu, Italian seasoning, nutritional yeast, and 1/8  teaspoon salt, set aside. Pour 1 cup marinara sauce over the bottom of the baking dish and place a layer of “uncooked” noodles over it. Spread a third of the vegetable mixture and a third of the tofu mixture evenly over the first layer of noodles, cover with one cup marinara sauce and sprinkle 1/3 cup mozzarella or 1 Tbsp. nutritional yeast. Repeat two more times for a total of three layers. Pour 1/3 cup water around the edge of the baking dish and cover with wax paper and then aluminum foil. Bake for 1 hour. Let stand to cool for at lest 10 minutes, serve warm.