Food & Recipes

Tofu-Vegetable Lasagna

by Shelley Wolson

Tofu-Vegetable Lasagna

This nondairy version provides a healthful alternative to the standard recipe, and it’s an easy way to get more soy foods into your diet

Prep time: none Cook time: none Serves: 6 to 8 servings Note: For those who prefer a more traditional lasagna, simply substitute regular mozzarella for the soy cheese variety.

9 lasagna noodles
2 tsp. olive oil
1 large onion, chopped
3 to 4 cloves of garlic
1 16-oz. package soft tofu
1 15-oz. can crushed tomatoes
1 8-oz. can tomato sauce
Salt, pepper, basil, and oregano, to taste
1 large leek, finely chopped
2 large carrots, finely chopped
1 large zucchini, finely chopped
20 oz. shredded mozzarella-style soy cheese
Nonstick cooking spray 1. Preheat oven to 350º F. Prepare noodles according to box directions. Meanwhile, prepare sauce: Warm

1 tsp. of olive oil in heated pan. Add onion and saute. When onion is soft, add garlic, using garlic press. Drain water off tofu and stir in. Cook mixture 2 to 3 minutes, stirring continuously. Add tomatoes, sauce, and seasonings. Simmer for 10 to 15 minutes.

2. While sauce is simmering, warm remaining tsp. of olive oil in heated pan. Add vegetables and saute. Season with salt and pepper; set aside.

3. Coat 9″ x 13″ pan or other lasagna pan with nonstick cooking spray. Spoon a little sauce on the bottom. Cover with 3 noodles. Spread one-half of the vegetable mixture over noodles. Cover with one-third of the sauce, then sprinkle on one-third of the cheese. Repeat layers: 3 noodles, remaining veggies, one-third of the sauce and cheese. Cover with last 3 noodles, remaining sauce and cheese. Bake for 1 hour. none