Monday, November 7, 2011

Vegetarian Lasagna

26 oz Pasta Sauce (bottled Organic or homemade)
8 oz Lasagna noodles, cooked according to package directions-don’t over cook. You can use rice pasta if you're desiring a gluten-free dish.
16 oz soft Tofu, Mori Nu brand is shelf stable and doesn’t have to be refrigerated until opened. I prefer it's texture over other brands of tofu.
3 c. fresh veggies, sliced and lightly steamed: broccoli, cauliflower, zucchini, spinach, mushrooms,
       Onions, Carrots,  your choice!
8 oz shredded Mozzarella style soy or rice cheese

In a large casserole dish layer in the following order:

Put just a little sauce in the bottom of the pan.
Mashed Tofu

Cover with foil and bake 35-40 min. Uncover and bake an additional 5 mins.
Note: Tofu takes on the flavor of what ever it is cooked with. By layering it with the cheese it will blend in and you might not even notice that it’s not all cheese. This is a great way to introduce tofu into your diets if you aren’t used to it. Or to try it on some unsuspecting children! :D

When making your own pasta sauce, add 1 Tbsp of honey to really set off the tomatoes.


  1. Sounds really yum. I'm not always in the mood for meat and this sounds great! :O)

  2. Same here Diane, sometimes I just like my veggies! Enjoy!