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.

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