Vegan Recipes - Lasagna

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Healthy Home Cookin' Vol. 3 - Pasta, Potatoes, Rice & Millet
Publisher: Sette Publishing
© 2008 by Angela Poch

Reprinted with permission from the author, Angela Poch.

You can find more recipes from the Healthy Home Cookin' cookbook series at the Healthy Home Cookin' website.

Lasagna

A wonderful vegetarian lasagna.

Ingredients

12 whole wheat lasagna noodles
2 - 454g pkgs water packed tofu
1 tsp onion powder
2 to 3 Tbsp nutritional yeast flakes
1/2 cup olives, optional
1/4 to 1/2 cup Zesty Sprinkles, optional
3 cups tomato sauce
1 cup White Vegan Cheeze, (purchased or see Vol. 3 pg. 135)

Directions

Boil lasagna noodles for 10 minutes. Spoon 3/4 cup tomato sauce on the bottom of a 9 x 13 pan. Add 3 lasagna noodles. Next spoon on 3/4 cup tomato sauce with Dinner Crumbles and layer on 3 more noodles. Combine Tofu, onion powder, yeast flakes, olives, and Zesty Sprinkles. Spoon mixture on top of last noodle layer and cover with 3 more noodles. Spread on 3/4 cup tomato sauce and top with 3 more noodles. Spoon on 3/4 cup tomato sauce and top with cheeze. Bake at 350°F for 35 to 45 minutes or until hot and bubbling. Let cool 15 minutes before slicing and serving.