My sister gave me the idea for this lasagna, which uses tofu instead of cheese. I was really skeptical, since Dave and I aren’t huge tofu fans. But WOW. This lasagna blew us away. It was SO good and we didn’t miss the cheese at all. Definitely one we’ll be making often!
Vegan Veggie Lasagna
- 6c. preferred sauce (make your own or use store bought)
- 1 box wheat lasagna noodles
- your choice of veggies (I used carrots and zucchini, but onions and peppers and whatever else would be great, too)
- 1 block extra firm tofu
- 1/2c. bread crumbs
- 1/4c. nutritional yeast
- 1/2t. salt
- 2t. italian seasonings
- olive oil
Press out the water from your tofu. I squeezed it out over the sink, then pressed it hard with my hands between a folded dish towel. Grate the block of tofu. Add the bread crumbs, yeast, salt, and seasonings to the tofu and mix well.
Saute your veggies in olive oil until tender. Add to your sauce (I sauteed my veggies then added 4 cans of tomato sauce, italian seasonings, garlic, and salt).
Place your lasagna noodles in a colander and run under very hot water. I boiled two tea kettles of water and poured it over the noodles.
Smooth a thin layer of sauce in the bottom of a greased 9×13 casserole dish. Add a layer of noodles. Spread another layer of sauce, then a layer of the tofu mix. Repeat with noodles, sauce, and tofu, ending with a thick layer of sauce.
Bake, covered, for 45 minutes at 350 degrees. Remove the cover and bake for another 15 minutes.
Try this – you won’t miss the cheese!