Vegetable Lasagna
20 ingredients
1 steps
Ingredients
- 12 whole wheat or brown rice lasagna noodles
- non stick cooking spray
- 2 cups diced carrots
- 3 medium zucchini, chopped
- 3 medium yellow squash, chopped
- 3 cups broccoli florets, chopped
- 3 cloves garlic, chopped
- 1 pound firm tofu
- 1/4 cup lemon juice
- 1/4 cup raw tahini (pureed sesame seeds)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup nutritional yeast
- 2 tablespoons chopped fresh parsley
- 1 3/4 cups pasta sauce, no or low salt, divided
- 1 cup tomato sauce, no salt
- 1 tablespoon oregano
- 1 tablespoon Italian seasoning
- 1 cup chopped scallions
- 8 cups organic baby spinach
- 1 cup shredded soy cheese
Directions
-
1{"0":"Preheat oven to 400F.","2":"Cook lasagna noodles according to package directions.","3":"Lightly spray a large baking pan with cooking spray and place 1\/2 of the carrots, zucchini, squash, broccoli, and garlic in pan. Bake for 20 minutes.","4":"Squeeze water from tofu. Blend the tofu, lemon juice, tahini, shredded coconut, nutritional yeast, and parsley in a food processor and put aside.","5":"In a blender, blend the other half of the vegetables with 1 cup of the pasta sauce, tomato sauce, oregano, Italian seasoning, and scallions to make a thick veggie paste. Reserve the remainder of the pasta sauce. Spread 1\/8 cup of the blended sauce in the bottom of a large glass baking dish.","6":"Stir the roasted vegetables into the rest of the blended sauce.","7":"In the baking pan, make 3 layers starting with four cooked lasagna noodles then spreading 1\/3 of the tofu mixture on top of the noodles, 1\/3 of the sauce w\/roasted veggies, and 4 cups fresh spinach leaves. Repeat for another layer, then put the last layer of noodles on top with remaining tofu mixture and sauce w\/roasted veggies. Carefully spread the reserved 3\/4 cup pasta sauce over the top and sprinkle with shredded soy cheese. Cover the top of the pan with non-stick foil, and bake in the oven at 350 degrees for 40 minutes."}
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