Good food just does something to heart when you eat it. It can soothe your belly and your mind. And a good lasagna is comfort food for me and my family. So I like it because I can cook a large portion, and then freeze the leftovers and save it for later. Although, I love eating lasagna, sometimes I don’t want my family eating a lot of cheese. So I started to substitute the ricotta cheese for tofu. This vegetable lasagna recipe takes about 1 hour to prepare.
Here’s how the Vegetarian Vegetable Lasagna recipe goes:
Vegetarian Vegetable Lasagna Ingredients
- No-Bake Lasagna Noodles
- Red Onions
- Chopped Mushrooms
- Diced Garlic
- Chopped or dried peppers
- Non-GMO veggie crumbles
- Olive/ Avocado oil
- Spaghetti Sauce
- Nutritional Yeast
- Basil (fresh or dried)
- Sharp Cheddar and Mozzarella Cheese
Vegetarian Vegetable Lasagna Instructions
First, preheat oven to 350 degrees F (175 degrees C). Next, Sauteé the Non-GMO veggie crumbles, mushrooms, and onions. Then add peppers, salt, and garlic to taste. In a medium bowl combine tofu, salt, pepper, basil, nutritional yeast, and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9×13 inch baking dish. Layer lasagna noodles with the sauce mixture, and thin slices of zucchini (or whichever vegetables you choose), then ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese. Bake in preheated oven for 30 minutes.
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Did you enjoy this recipe? If so check out a few other tofu recipes that I’ve shared below:
Flavorful Low-Sodium Family Meals With Tofu
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