Preparation time: 40 min
Easy - for beginners
To make the lasagna noodles, preheat the oven to 350 degrees. Wipe a baking pan with a small amount of olive oil. Place the eggplant, zucchini, and yellow squash in the pan and bake for 10 minutes, or until flexible but not completely cooked. Work in batches if necessary. Set aside. While the “noodles” are baking, make the tofu “ricotta”. Puree the silken tofu, onion, and garlic in a food processor or high-powered blender. Add the basil leaves and pulse to coarsely chop. Transfer to a medium bowl and mix in the crumbled firm tofu. Add the MatoZest, Italian seasoning, and grated nondairy cheese. Set aside. To prepare the vegetables, saute broccoli, mushrooms, bell peppers and spinach without water, over low heat for 5 minutes, just until tender. To assemble the lasagna, spread a thin layer of the pasta sauce on the bottom of a baking dish. Layer the eggplant slices, sauteed vegetables, yellow squash slices, zucchini slices and tofu “ricotta” and then spread with pasta sauce. Repeat the layers, ending with the tofu “ricotta”. Spread the remaining pasta sauce on top and bake at 350 degrees, uncovered, for 1 hour, or until hot and bubbly. Garnish with the shredded basil.