Easy Dairy-free Veggie Lasagna

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 (28 ounce) jar fat free spaghetti sauce or 1 (28 ounce) jar reduced-fat spaghetti sauce
• 6 uncooked lasagna noodles
• 1 -2 cup sliced or chopped vegetables, of your choice (i like zucchini and yellow squash)
• 1 (12 1/3 ounce) container extra-firm silken tofu, broken up (i use mori nu lite)
• 1 (8 ounce) package soy mozzarella cheese, shredded (i use veggie shreds)
• 4 tablespoons vegan parmesan cheese
• salt and pepper, to taste

Recipe

• 1 preheat oven to 375°f.
• 2 spray 11x7-inch baking dish with nonstick spray.
• 3 spread 1/3 of sauce on bottom of dish; arrange 3 lasagna noodles in single layer over sauce.
• 4 top with another 1/3 of sauce, all veggies, all the tofu, half the mozzarella, then remaining noodles in single layer.
• 5 spread evenly with remaining sauce, cover dish with foil, and bake until noodles are tender and mixture is piping hot, about 1 hour.
• 6 sprinkle with remaining mozzarella and soy parmesan; bake uncovered 5 minutes longer or until cheese melts.
• 7 let stand 5 minutes before serving.