Vegetarian Lasagna
INGREDIENTS
  • • 1 package of firm tofu, drained and cut into ½” cubes
  • • 3 Tbsp vegetable oil
  • • 1 white onion, diced
  • • 1 carrot, peeled and diced
  • • 1 green pepper, diced
  • • 1 zucchini, diced
  • • 2 cups of mushrooms, sliced
  • • 3 cups of crushed tomatoes (or 28oz can)
  • • 3 cups of diced tomatoes (or 28oz can)
  • • 1 tsp salt
  • • ½ tsp pepper
  • • 2 tsp dried Italian seasoning
  • • 1 tsp dried basil
  • • 2 cloves of garlic, minced
  • • 5 cups of mozzarella cheese, grated
DIRECTIONS
  1. 1. Heat the oil in a large pot.
  2. 2. Sauté the onion and tofu until light brown.
  3. 3. Add all of the spices and garlic, and cook for 3 minutes, stirring frequently.
  4. 4. Add the diced pepper, carrot, zucchini and mushrooms. Cook for 5 minutes.
  5. 5. Add tomatoes and stir well.
  6. 6. Bring to a boil, then turn down heat and simmer for 10 minutes.
  7. 7. Boil lasagna noodles until tender.
  8. 8. In a large lasagna dish, pour 1 to 1 ½ cups of sauce in the bottom of the dish.
  9. 9. Place a layer of cooked lasagna noodles over the sauce.
  10. 10. Pour half of the remaining sauce on top of the lasagna noodles.
  11. 11. Sprinkle half of the grated mozzarella on top of the sauce.
  12. 12. Add another layer of noodles, then the remaining sauce, and top with the rest of the cheese.
  13. 13. Bake at 375° for 30 minutes.
RECIPE BACKSTORY
This recipe quickly became my family’s favorite lasagna. Even non-vegetarians love it! --Lisa H. --Oakville, ON