Ingredients
- 1 small head of cauliflower, cut into small florets
- 1 medium yellow onion, quartered into wedges and separated
- Olive oil cooking spray, mister
- Salt and pepper to taste
- 1-12 oz. package of extra firm tofu, drained, pressed for 30 minutes (I use the Tofu Xpress), and crumbled
- 1 teaspoon garlic powder
- 2 cups of butternut squash pasta sauce, like Dave's Gourmet
- 9 whole wheat lasagna noodles, cooked according to package
- ½ cup Parmesan cheese, omit for vegan version
Instructions
- Preheat oven to 375 degrees. Toss cauliflower and onion on rimmed baking sheet with olive oil spray, salt, and pepper. Roast in oven for about 45 minutes, or until golden, stirring halfway through. Cool for 20 minutes.
- Reduce oven temperature to 350 degrees. While veggie mixture is cooking, heat olive oil spray in medium skillet. Add tofu crumbles, salt, pepper, and garlic powder. Cook until golden brown, stirring constantly, about 8 minutes.
- Put cooled veggies into a food processor; pulse 3-4 times or until coarsely chopped.
- In a greased 8x8 inch baking dish, spread 3 tablespoons of pasta sauce. Add a layer of lasagna noodles and top with crumbled tofu. Spread ⅓ of remaining pasta sauce onto tofu, top with another layer of noodles. On top of this, spread chopped veggie mixture and another ⅓ of pasta sauce.Top with a final layer of noodles, the remaining pasta sauce, and cheese, if using.
- Bake for 40 minutes.
Nutrition (estimated per serving)
Calories: 351kcalCarbohydrates: 65gProtein: 19gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 896mgPotassium: 1042mgFiber: 5gSugar: 9gVitamin A: 629IUVitamin C: 80mgCalcium: 230mgIron: 4mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
