Vegan Lasagna

This roast veggie lasagna is completely vegan.  You can make it with a meat sauce if you prefer and then it is still dairy free.

What you need:

9-12 strips whole wheat lasagna pasta

1 sliced bell pepper

1 sliced zucchini 

1 sliced carrot 

1 cup sliced mushrooms

2 tbs olive oil

2 - 3 cups tomato sauce

1 pkg medium firm tofu

2 tbs dry basil

Salt and pepper to taste

Approx 1 cup Daiya Mozerella Shreds

Heat oven to 400.  In a medium casserole dish coat the vegetables in olive oil and roast in preheated oven for about 45 min.  Drain the tofu and place it in a bowl.  Mix the dry basil with the tofu and add salt and pepper to taste.  Cook the pasta as directed, strain and rinse in cold water.  

Once the veggies are roasted you can start assembling the lasagna in a medium casserole dish.  Begin with a layer of pasta then a thin layer of tomato sauce, a layer of veggies, a layer of tomato sauce, a layer of tofu and a thin layer of Daiya.  Repeat this layer then on the top, a layer of pasta, a thin layer of tomato sauce, a layer of tofu, a thick layer of tomato sauce and Daiya on top.

Bake at 350 for about 40 min.  Let sit for about 5 minutes before serving.