Roasted Vegetable Lasagna Recipe

Roasted Vegetable Lasagna Recipe

Ingredients

Makes 6 servings

• 1 medium zucchini, cut into 1/4-inch slices
• 1 medium eggplant, cut into 1/4-inch slices
• 1 medium red bell pepper, diced
• 2 tablespoons olive oil
• salt and freshly ground black pepper
• 8 ounces lasagna noodles
• 1 pound firm tofu, drained, patted dry and crumbled
• 1 pound soft tofu, drained, patted dry and crumbled
• 2 tablespoons nutritional yeast
• 2 tablespoons minced fresh flat-leaf parsley
• 31/2 cups marinara sauce
• 1/4 cup vegan Parmesan or Parmasio

Method

1. Preheat the oven to 425°F
2. Spread the zucchini, eggplant and bell pepper on a lightly oiled 9 x 13-inch baking pan
3. Drizzle with the oil and season with salt and black pepper to taste
4. Roast the vegetables until soft and lightly browned, about 20 minutes
5. Remove from the oven and set aside to cool
6. Lower the oven temperature to 350°F
7. In a pot of boiling salted water, cook the noodles over medium-high heat, stirring occasionally until just al dente, about 7 minutes
8. Drain and set aside
9. In a large bowl, combine the tofu with the nutritional yeast, parsley and salt and pepper to taste
10. Mix well
11. To assemble, spread a layer of tomato sauce in bottom of a 9 x 13-inch baking dish
12. Top the sauce with a layer of noodles
13. Top the noodles with half of the roasted vegetables, then spread half the tofu mixture over the vegetables
14. Repeat with another layer of noodles and top with more sauce
15. Repeat layering process with remaining vegetables and tofu mixture, ending with a layer of noodles and sauce
16. Sprinkle Parmesan on top
17. Cover and bake for 45 minutes
18. Remove cover and bake another 10 minutes
19. Remove from oven and let stand for 10 minutes before cutting

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