Easy Dairy-free Veggie Lasagna |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This lasagna is easy and scrumptious. I got the recipe from Sharon Mello , who adapted this from a Weight Watchers recipe. I'm posting it in response to a request. Ingredients:
1 (28 ounce) jar fat free spaghetti sauce or 1 (28 ounce) jar reduced-fat spaghetti sauce |
6 uncooked lasagna noodles |
1 -2 cup sliced or chopped vegetables, of your choice (i like zucchini and yellow squash) |
1 (12 1/3 ounce) container extra-firm silken tofu, broken up (i use mori nu lite) |
1 (8 ounce) package soy mozzarella cheese, shredded (i use veggie shreds) |
4 tablespoons vegan parmesan cheese |
salt and pepper, to taste |
Directions:
1. Preheat oven to 375°F.
2. Spray 11x7-inch baking dish with nonstick spray.
3. Spread 1/3 of sauce on bottom of dish; arrange 3 lasagna noodles in single layer over sauce.
4. Top with another 1/3 of sauce, all veggies, all the tofu, half the mozzarella, then remaining noodles in single layer.
5. Spread evenly with remaining sauce, cover dish with foil, and bake until noodles are tender and mixture is piping hot, about 1 hour.
6. Sprinkle with remaining mozzarella and soy parmesan; bake uncovered 5 minutes longer or until cheese melts.
7. Let stand 5 minutes before serving.
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