Vegetable Lasagna
  • Servings: 4
  • 1 pound firm tofu
  • 1/2 cup lemon juice
  • 1/4 cup sesame tahini
  • 1/4 cup shredded coconut
  • 1/4 cup nutritional yeast
  • 2 tablespoons chopped parsley
  • 2 cups diced carrots
  • 1 medium zucchini
  • 1 medium yellow squash
  • 1 bunch of broccoli, chopped
  • 1 cup unsalted tomato sauce
  • 1 tablespoon oregano
  • 1 tablespoon Italian seasoning
  • 1 cup chopped scallions
  • 1 package whole-wheat lasagna noodles, boiled per package instructions
  • 1 cup shredded cheese
  1. Blend the tofu, lemon juice, tahini, shredded coconut, nutritional yeast, and parsley in a good processor and put aside.
  2. Blend all the vegetables with the tomato sauce and the oregano, Italian seasoning, and scallions to make a thick veggie paste.
  3. Place a small amount of sauce in the bottom of a large casserole pan. Make layers of cooked lasagna noodles by spreading tofu mixture on top of the noodles, then another layer of noodles, and then the veggie mix.
  4. Put the last layer of noodles on top, sprinkle the shredded cheese on the top, cover the top of the dish, and bake in the oven at 350 degrees for 40 minutes.