Vegan Zucchini and Tofu Lasagna

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the lasagna noodles according to the package instructions. Drain and set aside.

3. 3

   In a bowl, crumble the firm tofu and mix it with nutritional yeast, garlic powder, onion powder, and olive oil. Stir until well combined.

4. 4

   Slice the zucchini and bell peppers into thin strips.

5. 5

   Spread a thin layer of tomato basil sauce on the bottom of a baking dish.

6. 6

   Place a layer of lasagna noodles over the sauce.

7. 7

   Spread half of the tofu mixture over the noodles.

8. 8

   Add a layer of zucchini and bell peppers.

9. 9

   Sprinkle with dried oregano and red pepper flakes.

10. 10

    Repeat the layers: sauce, noodles, tofu mixture, vegetables, and spices.

11. 11

    Finish with a layer of noodles and top with the remaining tomato basil sauce.

12. 12

    Cover the dish with aluminum foil and bake for 30 minutes.

13. 13

    Remove the foil and bake for an additional 10 minutes, or until the top is slightly golden.

14. 14

    Let the lasagna cool for a few minutes before serving. Enjoy your Vegan Zucchini and Tofu Lasagna!