Vegetable Lasagna

Ingredients

Ingredients for the sauce

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 medium carrots, diced

• 1 red bell pepper, diced

• 1 1⁄2 pounds cremini mushrooms, roughly chopped

• 4 garlic cloves, minced

• 1 - 24 ounce can tomato puree

• 1 - 14 ounce can crushed tomatoes

• 4 tablespoons tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 ½ teaspoons salt, more or less to taste

• 1 teaspoon fresh ground black pepper

Ingredients for the tofu "ricotta"

• 1 - 12 ounce block extra-firm tofu, drained and pressed

• 1 tablespoon red wine vinegar

• 5 tablespoons nutritional yeast

• 1 tablespoon Italian seasoning

• 1 ½ tablespoons olive oil

• 1/2 cup fresh basil leaves, roughly chopped or 1 tablespoon dried basil

• 16 ounces low-moisture 2% or fat free mozzarella cheese

To build the lasagna

• 7 ounces dried whole wheat lasagna noodles, no cook/instant whole wheat lasagna noodles* or fresh whole wheat lasagna noodles

• 2 medium zucchini, peeled in long strips

• 1 - 10 ounce bag fresh spinach

• 1/4 cup freshly grated parmesan cheese

• 2 tablespoons fresh parsley, finely chopped, for garnish

• (*to ensure no cook/instant pasta has enough liquid to cook through, add 1/2 cup of water to sauce)