This lasagna is delicious, simple and healthy! I used the same tofu mixture recipe as the Stuffed Shells and it was perfect for this meal. I used the no-boil lasagna noodles since they’re such a time saver–just make sure that every inch gets covered with sauce, otherwise, any bare spots won’t cook and will be crunchy.
2 Tbs olive oil
12 no-boil lasagna noodles
2-1/2 C zucchini, sliced thin
2-1/2 C portobello mushrooms, sliced
2/3 C onion, chopped
1 14-oz pgk. extra-firm tofu, drained and pressed
1 jar marinara sauce, divided into thirds (I like Newman’s Own)
1/4-1/3 C nutritional yeast
1 C fresh basil, chopped
1 tsp garlic powder
1 tsp salt
1/4 tsp ground black pepper
2 Tbs lemon juice
8-oz vegan mozzarella, shredded
Preheat oven to 375.
To make tofu mixture: Add tofu, basil, garlic powder, salt, pepper, nutritional yeast, and lemon juice to a food processor and process well until the mixture resembles ricotta cheese. Stir in 1 cup of the mozzarella cheese.
In a large skillet over medium-high heat, saute the onions, zucchini and mushrooms in the olive oil for about 5-8 minutes, just enough to soften them.
In a 15″ baking pan, line the bottom with 4 of the lasagna noodles. Top with half of the tofu mixture, half of vegetables, sprinkle with a layer of cheese and then 1/3 of the sauce.
Top with another 4 noodles, the other half of the tofu mixture and other half of veggies. Add another thin layer of cheese and 1/3 of the sauce. Top with remaining 4 noodles, rest of sauce and rest of cheese.
Bake uncovered for 30-35 minutes. Let cool 5 minutes before cutting. Enjoy!