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Firefly's Dairy Free Veggie Lasanga

1 tub firm tofu
1 tub silken tofu
1 TBSP parsley
3 TBSP soy/tamari sauce or Bragg's Liquid Aminos (TM)
2 cups/1 jar marinara sauce (if using a jarred sauce, watch for cheese in the ingredients)
1 box lasagna noodles (check ingredients for egg, some have it & others don't) 1 zucchini, sliced fine
2 cups sliced mushrooms (portabella or baby bella are the best, but button mushrooms are ok)
3 large carrots, grated
10 oz box frozen spinach, thawed
1 cup sliced black or Kalamata olives
1/3 cup water

Preheat oven to 375 F.

Drain the two types of tofu and place them in a bowl with the parsley and liquid aminos. Mash it up with a fork until it looks roughly like cottage cheese.

Spread a thin layer of marinara sauce along the bottom of a 9x13 baking dish. Line the bottom with lasagna noodles. Cover the noodles with 1/3 of the tofu mixture. Lay 1/2 of the zucchini over the tofu, then 1/2 of the mushrooms, 1/2 the carrots, 1/2 the spinach, and 1/2 the olives. Cover with marinara sauce. Put down another layer of lasagna noodles, the rest of the tofu mixture, and the remaining veggies. Cover with the remaining noodles and the rest of the marinara sauce.

Pour 1/3 cup water in one corner of the pan, being careful not to rinse away the top layer of sauce. Cover the baking dish with foil, and bake for about 30 minutes or until lasagna noodles are tender.

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