Vegetable Lasagna


  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 zucchini, quartered and sliced
  • 1 pound firm tofu
  • 2 1/2 cups mozzarella soy cheese
  • 9 lasagna noodles, cooked
  • 4 cups (approx.) Italian Sauce
  • 2 teaspoons basil
  • 2 tablespoons soy parmesan cheese
  • 1/2 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 2 tablespoons honey


  1. Sauté onion and bell pepper over low heat until onion is translucent. Add zucchini. Cook until all vegetables are done. In another pan, crumble tofu and sauté in a little olive oil. Sprinkle with garlic powder, honey, basil, parmesan, and salt. In a bowl, mix tofu, veggies and cheese. In a casserole dish, spread some sauce on bottom, then layer noodles, 1/2 of the tofu veggie mixture. Repeat procedure ending with noodles, sauce, and top with cheese. Bake for 35 minutes at 350°.
  2. Recipe by: Modern Manna