by Kittee

Created on: February 20, 2008   Last Updated: February 21, 2008

For those of you who are vegan, you'll love this vegetarian lasagna recipe. When most people think of lasagna, they also may be thinking of the loads of fat they're about to consume. You won't feel guilty for eating this dish, because there's no dairy at all in this recipe, making it very healthy, extremely low in fat, delicious, and vitamin packed with nutrients. This lasagna is made using a meatless sauce. To make things easier you can choose to use purchased sauce instead of making your own.

Ingredients;
1 package of whole wheat lasagna noodles
1 tub of soft tofu, water drained
Grated vegan soy cheese
6 slices of mozzarella soy cheese
1 Tbs fresh chopped basil
Salt and pepper to taste
Marinara sauce

Pre heat oven to 375. Bring a large pot of water to a boil. Add the lasagna noodles to the boiling water and follow the cooking direction on the back of the box. Once the noodles are done, drain them and rinse in cold water to stop the cooking action. Set the noodle aside. In a separate bowl add 1 tub of drained tofu, a good amount of grated vegan cheese, salt and pepper to taste and chopped basil to the bowl. mix it all together well. In a baking dish start by putting a small amount of sauce on the bottom of the dish. Place a single layer of noddles in the dish, then spread the tofu mixture on top of the noodles. Place another layer of noodles on top of the tofu mix. Place three slices of the soy cheese over the noodles and pour a bit more sauce over the top. Keep building this until you have used up the ingredients. Once finished, cover and bake for 30 to 40 minutes. Remove from oven, uncover and let sit for 10 minutes before serving. There's surely no need to feel any regret about eating a second helping of this low fat alternative, as opposed to a meat filled cheese slathered, high fat lasagna meal.

Learn more about this author, Kittee.
Click here to send this author comments or questions.