How to Make Veggie Lasagna with Tofu

Instructions

• 1

  Preheat your oven to 350 degrees Fahrenheit.
• 2

  Put tofu, oregano, basil, soy milk, onion, garlic, lemon juice and salt in the blender or food processor and pulse it for a couple of minutes or until you get a smooth paste.
• 3

  Pour the paste out in a medium sized bowl before adding chopped spinach. Now stir the mixture well and set aside.
• 4

  Heat oil in a large sauce pan and sauté zucchini, mushrooms, carrots and red pepper for one to two minutes.
• 5

  Once the vegetables are crisp and tender, add tomato sauce and water before bringing it to boil.
• 6

  After the mixture starts boiling, reduce the heat and allow the vegetables to simmer, covered for half an hour, but stir occasionally.
• 7

  Remove the tofu mixture from the heat and divide it in three equal parts.
• 8

  Take a lasagna pan and line its base with a thin layer of tomato sauce. The sauce should cover the bottom of the dish, but should not be flowing in the pan.
• 9

  Add a layer of boiled and drained lasagna noodles, and top them with one part of the tofu mixture.
• 10

  Apply another layer of lasagna noodles and pour the tofu mixture over it. Now add the final lasagna layer and pour the remaining veggie mixture over it, spreading it evenly.
• 11

  Put the lasagna pan in the oven, preheated to 350 degrees, and bake it uncovered for 30 to 35 minutes.
• 12

  Remove from the oven and allow it to set at room temperature for five to 10 minutes, before cutting and serving.