6 to 8 servings

This nondairy version provides a healthful alternative to the standard recipe, and it's an easy to get more soy foods (proven to lower cholesterol) into your diet. Your whole family will love this meatless meal; mine did!

Note: For those who prefer a more traditional lasagna, simply substitute regular mozzarella for the soy cheese variety.

How to Make It

Step 1

Preheat oven to 350° F. Prepare noodles according to box directions. Meanwhile, prepare sauce: Warm 1 teaspoon of olive oil in heated pan. Add onion and saute. When onion is soft, add garlic, using garlic press. Drain water off tofu and stir in. Cook mixture 2 to 3 minutes, stirring continuously. Add tomatoes, sauce, and seasonings. Simmer for 10 to 15 minutes.

Step 2

While sauce is simmering, warm remaining teaspoon of olive oil in heated pan. Add vegetables and saute. Season with salt and pepper; set aside.

Step 3

Coat 9" x 13" pan or other lasagna pan with nonstick cooking spray. Spoon a little sauce on the bottom. Cover with 3 noodles. Spread one-half of the vegetable mixture over noodles. Cover with one-third of the sauce, then sprinkle on one-third of the cheese. Repeat layers: 3 noodles, remaining veggies, one-third of the sauce and cheese. Cover with last 3 noodles, remaining sauce and cheese. Bake for 1 hour.

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