Vegetable Lasagna


Whole wheat lasagna noodles

Zucchini, chopped

Squash, chopped

Onion, diced

Mushroom, sliced

Black olives, sliced


Firm tofu

1/2 cup Nutritional yeast 

Italian seasoning

Low sugar, low fat spaghetti sauce



Preheat the oven to 350 degrees.

Boil the noodles following the directions on the package, drain. Place clean kitchen towels on your counter and place each noodle separately on the towels.

In water, saute the onion. When translucent, add zucchini, squash, mushroom and olives. Add spinach last. Saute until all vegetables are soft and water is absorbed, about 5 minutes. 

Drain tofu and pat dry with a few paper towels.  In a separate bowl, smash it up, and add 1/2 cup nutritional yeast. This is your plant-based ricotta cheese.  

Layer in a lasagna pan: sauce, noodles, vegetable mixture, and tofu/nutritional yeast. Repeat layering until you've reached the top.

Bake for 40 minutes, until bubbly hot.