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Simple Vegan Tofu Lasagna

Serves 8
Time 1 hr 10 min
For the best presentation, choose a mix of red, yellow, green or orange bell peppers.
Ingredients
  • Canola spray oil
  • 1 (14-ounce) package firm tofu drained
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic granules
  • 1/4 teaspoon ground black pepper
  • 2 (25-ounce) jars vegan marinara sauce
  • 3 bell peppers chopped
  • 12 no-boil dried lasagna noodles
  • 1/4 teaspoon fine sea salt
Method

Preheat the oven to 350°F. Lightly oil a 9x13-inch baking dish; set aside.

Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes.

Spoon enough marinara sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture over the noodles and then spoon more sauce over the tofu. Repeatwith remaining noodles, tofu and sauce, ending with sauce. Cover with foil and bake until noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes and then serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Canola spray oil
  • 1 (14-ounce) package firm tofu drained
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic granules
  • 1/4 teaspoon ground black pepper
  • 2 (25-ounce) jars vegan marinara sauce
  • 3 bell peppers chopped
  • 12 no-boil dried lasagna noodles
  • 1/4 teaspoon fine sea salt