Vegetable Lasagna


4 cups low fat spaghetti or pasta sauce
1 container silken tofu
¼ cup soy milk
½ cup nutritional yeast
¼ tsp iodized salt
1 tbsp olive oil
1 large carrot, chopped small
1 medium onion, diced
2 cloves minced garlic
¼ cup dry lentils
¾ cup water
9 whole grain, no-boil lasagna noodles, uncooked
1 package (8 ounces) shredded non-dairy cheese


1. Preheat oven to 350 degrees.

2. Heat oil in medium sauce pan. Add onion and carrot and cook for 5 minutes or until translucent. Add garlic and cook for 5 minutes more. Add lentils and water to pot and bring to a boil. Cover and simmer on medium low heat for 30 minutes or until all water is absorbed. 

3. In a small bowl, combine silken tofu, soy milk, nutritional yeast and salt (to taste).

4. Spray a 12 X 8 inch baking pan with non-stick spray.

5. Cover bottom of pan with tomato sauce and then place 3 uncooked noodles on the bottom of the pan, separated by at least 1cm. Cover the noodles with 1 cup spaghetti sauce, all of the carrot and lentil mixture and 1/3 non-dairy cheese.

6. Place another layer of noodles on top of the above and cover the noodles with 1 cup of tomato sauce. Cover with tofu mixture and another 1/3 of the non-dairy cheese. 

 7. Place another layer of noodles on top again and then cover with remaining tomato sauce. Make sure pan is liberally filled with sauce. Add extra water if it sauce is below top level of noodles (the noodles will soak it up). 

8. Cover tightly with aluminum foil and bake for one hour. Remove foil and add remaining 1/3 of non-dairy cheese. Return to oven for another 5-10 minutes until melted. Let stand for 15 minutes before serving.