On the Lighter Side: Vegan Lasagna

When looking for something to serve for Christmas Eve dinner, we decided on a classic family favorite- lasagna. So, the search for such a lasagna recipe began. Where do I look first? Recipezaar.com of course, only the most addicting website to anyone interested in cooking and baking. I simply type dairy free lasagna in the search bar and this is what appears: http://www.recipezaar.com/Easy-Dairy-free-Veggie-Lasagna-96659 . Perfect. No meat, no dairy, and seems simple to me. This recipe also works for vegans! And its lighter and healthier than a normal lasagna. I didn't follow the recipe exactly but did use it as a starting point, so here's what I did:

Also, you can use gluten free lasagna noodles. They are not always easy to find but you can definitely order them online or I am sure if you used a different kind of gluten-free pasta you could make a free-form lasagna-like dish that would taste just as good.

Vegan Lasagna

1 28 oz jar marinara sauce

6 uncooked gluten-free lasagna noodles

2 cups sliced vegetables (I suggest eggplant and squash)

1 (12 1/3 oz) container extra-firm tofu, broken up

1 (8 oz) package soy mozzarella, shredded

4 tablespoons vegan parmesan

Preheat the oven to 375 degrees F. Spray and 11x7 baking dish with nonstick spray.

Spread 1/3 of the sauce over the bottom of the dish. arrange 3 noodles over the sauce in a single layer. Add another 1/3 of the sauce, all of the veggies, all of the tofu, and half of the mozzarella. Then, top with the 3 remaining uncooked noodles in a single layer. Spread evenly with remaining sauce. Cover with foil and bake for about an hour. Sprinkle with remaining cheese and cook, uncovered, about 5 minutes until cheese melts.

Sorry no picture for this one!