This lasagna layers include homemade marinara sauce with no oil, no fat tofu mixture to substitute for ricotta cheese, veggie layer with no oil, and whole wheat lasagna pasta. Nutritional yeast is an option to use as topping to substitute for cheese.
Marinara Sauce
1-2 Tbsp vegetable broth (low sodium)
1 large onion, chopped
2-3 garlic cloves, crushed or minced finely
1 celery stalk, chopped finely
4 oz mushrooms, chopped
1 medium red bell pepper, chopped finely
28 oz crushed tomatoes (low sodium – Dei Fratelli is a good brand)
28 oz tomato puree (low sodium)
Ground black pepper
Dash cayenne pepper (optional)
2 Tbsp chopped fresh basil
2 Tbsp chopped flat parsley
In saute pan, place broth, onion, garlic, celery and red bell pepper and “saute” on medium heat until vegetables are soft and liquid is reduced. Grind black pepper to taste. Add cayenne pepper if desired.
In large saucepan, add crushed tomatoes and tomato puree. Stir in sauteed vegetables and add basil and parsley. Bring to simmer and simmer on low for 20 – 30 minutes.
Set aside 2 – 3 cups of marinara sauce for lasagna. Store or freeze remaining for another use.
Vegetable Layer
1 – 2 T vegetable broth
1/2 large onion, chopped finely
3 – 4 carrots, peeled and shredded
8 oz mushrooms, chopped
3/4 tsp dried oregano of 1 tsp fresh oregano
1 small shallot, chopped (optional)
Ground black pepper to taste
In saute pan, “saute” vegetables in broth until vegetables and cooked and liquid reduced. Add pepper. Set aside.
Note: 1 cup of fresh chopped spinach may also be added to vegetable layer and sauteed with vegetable mixture as it cooks.
Zucchini Layer
2 medium zucchinis, sliced thinly lengthwise. (Slices are approximately 1/4 inch thick)
Dried Italian herb mixture or oregano
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place sliced zucchini on parchment paper. Sprinkle lightly with herbs.
Bake 15 minutes or until zucchini slices are tender. Set aside.
Tofu Layer
8 oz of soft tofu (brand without added oil)
3 green onions
1/8 – 1/4 C fresh parley leaves
1/2 tsp lemon juice
Place tofu, green onions, parsley and lemon juice into a food processor. Process until tofu and ingredients are a smooth mixture. Set aside.
Pasta
8 lasagna noodles (You may want to cook 2 extra to account for an breakage)
Cook lasagna noodles according to package direction to al dente. Drain and set aside.
Assembly
Preheat oven to 350 degrees.
Using a 9 x 13 baking pan/casserole dish, spoon and spread a thin layer of marinara sauce on the bottom of pan. Place a layer of lasagna noodles on top. (This will use half of the pasta.)
On top of pasta, spread vegetable mixture. Spoon and spread marinara sauce to cover.
Place zucchini slices on marinara sauce. Spread tofu mixture on top of zucchini layer. Spoon and spread marinara sauce to cover.
Add remaining pasta for top layer. Spoon and spread marinara sauce on top to cover.
Sprinkle top with nutritional yeast, if desired. Cover with foil.
Bake 350 degrees for 20 – 25 minutes or until bubbly. Remove foil and bake 10 minutes longer or until topping is very lightly brown.
Remove from oven and allow to sit for 5 minutes. Cut to serve. Serves 6 – 8 as an entree.