2 medium zucchinis, cut lengthwise into 1/2-inch slices
1 Tbl. olive oil, plus more for roasting zucchini
Salt and black pepper
12 ounces lasagna noodles
2 lb. firm tofu, drained and mashed
1/2 c. nutritional yeast
1/4 c. chopped fresh parsley
1 1/2 tsp. dried basil
1/2 tsp. dried oregano
2 c. finely chopped white mushrooms
1 (10-ounce) bag frozen chopped spinach, thawed and squeezed dry
4 c. marinara sauce
.
1 1/2 c. steamed cauliflower
2 Tbl. nutritional yeast
1/2 tsp. salt
1/4 c. plain unsweetened soy milk
Instructions
Preheat the oven to 425F. Lightly oil a baking sheet and arrange the zucchini slices on it in a single layer. Drizzle the zucchini with a little oil and season with salt and pepper to taste. Roast the zucchini until tender, about 10 minutes. Set aside to cool. Reduce the oven temperature to 350F.
Place the noodles in a 9x13-inch baking pan and pour on enough boiling salted water to cover. Set aside while you make the filling.
In a large bowl, combine the tofu and yeast. Mash well to combine. Add the parsley, basil, oregano, 1 tsp. of the salt, and 1/2 tsp. of pepper. Mix well to combine. Taste and adjust the seasonings, adding a pinch more salt if necessary.
In a large skillet, heat the oil over medium heat. Add the mushrooms and cook until they release their liquid, 3 to 4 minutes. Add the spinach and season with salt to taste. Cook until the liquid is absorbed. Set aside.
Drain and blot the noodles. Spread a layer of the marinara sauce in the bottom of the pan. Arrange 4 of the noodles on top of the sauce, slightly overlapping. Spread 1 1/4 c. of the tofu mixture over the noodles in a thin layer. Spread a layer of the zucchini slices on top of the noodles and top with half of the spinach-mushroom mixture.
Repeat layering with the sauce, noodles, tofu mixture, zucchini slices, and spinach-mushroom mixture, ending with noodles topped with marinara sauce.
Cover the lasagna with foil and bake 45 minutes.
To make the cauliflower topping (optional), puree the cauliflower in a blender with the yeast and salt. Add as much of the soy milk as needed to make it a spreadable consistency. Uncover the lasagna and spread the cauliflower mixture on top. Return the lasagna to the oven and bake until hot and golden, 15 to 20 minutes longer. Let stand for 10 to 15 minutes to firm up, serve hot.
Splurge a little- Spread shredded vegan mozzarella cheese on top of the lasagna instead of the cauliflower mixture.
Originally Submitted
9/12/2012
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