1st Layer: Mix all vegetables with spices mentioned under spices 2nd Tofu ricotta layer:2-3 cups greens, finely diced (collard, spinach, chard etc)1 box extra firm tofu, drained
3rd Vegetable layer:
1 red bell pepper, finely diced
1 orange pepper, finely diced
1 yellow bell pepper, finely diced
1 green bell pepper, finely diced
Spices (for each layer add these spices):
1 tsp italian seasoning,
1 tsp basil (fresh or dried)
1 tsp garlic powder
1/4 tsp black pepper
1/2 tsp red pepper flakes (optional)
1/2 tsp salt (omit if you are SOS free)
1/2 C nutritional yeast (for tofu-ricotta layer only)
Vegan Parmesan (optional - Cashew parm, or Almond parm or walnut parm)
Cauliflower Parmesan (Finely grate cauliflower (1 C) add spices above) Spread evenly on the topmost layer.
Preheat oven to 350F and select a 9x13 pan to bake the lasagna.
1. Mix all vegetables for Layer 1 with spices mentioned in spices section
2. Mix tofu/greens for Layer 2 with spices mentioned in spices section
3. Mix all vegetables for Layer 3 with spices mentioned in spices section
Assemble lasagna in layers:
1st Vegetable layer
2nd Vegetable layer
Rinse jars with 1 C water and pour over the edges of the lasagna pan..
Sprinkle on vegan-parm or cauliflower-parm if desired.
Cover with foil and bake at 350F for 1hr 20 mins. Make sure lasagna noodles and vegetables are cooked (cook for 15 mins more if required)
Let it cool for 20 mins, before cutting.
Note: Do not top off with a layer of lasagna noodles! Uncooked lasagna noodles do not cook well when used in the topmost layer.
Customize vegetables and spices to your taste and liking!!! Adapt recipe to make this your family favorite! ENJOY!