I got this recipe from my friend at her New Year's dinner (pre-vegan), and tonight I veganized it! It was pretty darn good! :) I made it so small because it was only for my husband and me, and we only had about one piece left over. Enjoy!
Hearty Vegan Vegetable Lasagna
4 strips cooked lasagna noodles
1/3 lb. sliced fresh mushrooms
1/2 c. chopped green pepper
1/2. c. chopped onion
2 cloves minced garlic
2 Tbs. olive oil
1 jar pasta sauce
2 tsp. dried basil
1/2 container crumbled firm tofu (8 oz, I think)
1 1/2 c. shredded mozzarella "cheese"
2 tsp. nutritional yeast
Dash of soy milk
1/2 c. grated Parmesan "cheese"
1. Preheat oven to 350 F.
2. In a saucepan, cook mushrooms, green peppers, onion, and garlic in oil (until just soft). Stir in pasta sauce and basil; bring to a boil. Reduce heat, simmer about 15 minutes.
3. Mix tofu, 3/4 c. mozzarella, and soy milk.
4. Spread a little bit of the pasta sauce on the bottom of a 6 x 9 baking dish. Layer half each lasagna noodles, tofu mix, sauce, and parmesan. Repeat layering, and top with remaining mozzarella.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.