Chef Gaetan’s Veggie Lasagna

Chef-Gaetan’s-Veggie-Lasagna
This delicious vegan, gluten-free, no-noodle lasagna is loaded with veggies, packed with protein, and super-easy to prepare. Sure to become a family favorite!

Ingredients

 1 large zucchini
 1 medium yellow summer squash
 1 medium eggplant
 1 (16-ounce) package silken tofu
 1 teaspoon dried oregano
 1 teaspoon dried basil
 1 teaspoon paprika
 Salt and pepper to taste
 2 cups marinara tomato sauce, divided
 8 ounces shredded vegan mozzarella cheese

Instructions

1

Preheat oven to 400 degrees F.

2

Slice zucchini, yellow squash, and eggplant lengthwise into ¼-inch thick slices. You should have 6 to 8 slices of each vegetable.

3

In a medium bowl, combine tofu, oregano, basil, paprika, and salt & pepper to taste. Whisk to a smooth consistency.

4

In a 9 x 13-inch baking dish, spread 1 cup of marinara sauce to cover the bottom of the dish.

5

Add a layer of zucchini slices over the sauce. Add a layer of yellow squash slices on top of the zucchini.

6

Cover the veggies with the seasoned tofu mixture, spreading evenly.

7

Place a layer of eggplant slices over the tofu mixture. Cover with remaining cup of marinara sauce.

8

Top with shredded cheese.

9

Bake for 45 minutes or until sauce is bubbling and the top is golden brown.

10

Let cool for 20 minutes before serving.

Serves 4-6

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Ingredients

 1 large zucchini
 1 medium yellow summer squash
 1 medium eggplant
 1 (16-ounce) package silken tofu
 1 teaspoon dried oregano
 1 teaspoon dried basil
 1 teaspoon paprika
 Salt and pepper to taste
 2 cups marinara tomato sauce, divided
 8 ounces shredded vegan mozzarella cheese

Directions

1

Preheat oven to 400 degrees F.

2

Slice zucchini, yellow squash, and eggplant lengthwise into ¼-inch thick slices. You should have 6 to 8 slices of each vegetable.

3

In a medium bowl, combine tofu, oregano, basil, paprika, and salt & pepper to taste. Whisk to a smooth consistency.

4

In a 9 x 13-inch baking dish, spread 1 cup of marinara sauce to cover the bottom of the dish.

5

Add a layer of zucchini slices over the sauce. Add a layer of yellow squash slices on top of the zucchini.

6

Cover the veggies with the seasoned tofu mixture, spreading evenly.

7

Place a layer of eggplant slices over the tofu mixture. Cover with remaining cup of marinara sauce.

8

Top with shredded cheese.

9

Bake for 45 minutes or until sauce is bubbling and the top is golden brown.

10

Let cool for 20 minutes before serving.

Serves 4-6

Chef Gaetan’s Veggie Lasagna