Vegetable Lasagna

Vegetable Lasagna

Pasta perfecto!

Rating:

4 stars 4 stars 4 stars 4 stars (53 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 10 mins
Cooking Time: 1 hr

Ingredients Convert to Metric

  • 1 Tbsp canola oil
  • 1 large onion, chopped
  • 2 medium zucchini, diced
  • 1 small eggplant, diced
  • 1 cup water
  • 1 tsp salt
  • 4 Tbsp flour
  • 1/2 cup grated soy cheese
  • 8 lasagna sheets
  • 1/2 cup grated soy cheese, extra
  • 2 1/2 cup sliced mushrooms
  • 3 cup soy drink
  • 1 can Italian style tomatoes, chopped (approx 14 oz)
  • 5 oz tomato paste
  • 1 red bell pepper, cored and diced

Directions:

Preheat oven to 350°F.

Tomato Sauce: Heat oil in a large saucepan. Sauté vegetables until tender. Stir through tomatoes, tomato paste and water and simmer for 15 minutes, stirring occasionally.

White Sauce: Place flour in a saucepan or bowl. Gradually add soy, stirring until smooth. Place over medium heat and stir (or microwave on High 100% for 7 minutes, stirring after every minute) until mixture boils and thickens.

Stir through salt and soy cheese.

To assemble, place a layer of lasagna sheets over the base of a lightly greased ovenproof dish. Spread with half of the tomato mixture, then half of the white sauce mixture. Repeat lasagna, tomato and white sauce layers ending with white sauce. Sprinkle with extra soy cheese.

Bake in preheated oven for 40 minutes.

Variations:

Serve with a large green salad, if desired. Serving suggestions not included in recipe analysis.