| Roasted Vegtable Vegan Lasagne | 
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Cook's notes
When choosing a tomato sauce, make sure that it is low sodium and low sugar and that it does not have a preservatives or chemicals. For a half cup serving,it should not have more than 280 mg sodium or 5 g of sugars. I like Amy's low sodium Marinara (not kosher certified.) Also, I haven't tried it yet, but Whole Foods makes, under the 365 brand, Organic Fat free pasta sauce that looks pretty good. It has 8 g sugars, but according to the ingredients listed, they are not occurring from added sweeteners but rather from carrot powder. It is circle u Kosher.
Soymage makes a very nice vegan parmesan. However, it is not kosher. If you are cooking kosher and cannot find vegan parmesan, you can just omit it from the recipe, add a couple dashes of salt to the tofu filling, and the lasagne will still be delicious.
Ingredients
1 stalk broccoli
scant 1/2 lb carrots
2 large zucchinis
3 celery ribs
1 onion
2 1/2 lb mushrooms
1/3 c safflower or canola oil
1 lb whole wheat lasagne noodles (I like Westbrae circle u kosher)
7 large cloves garlic
1 1/2 lb Firm tofu
2 t Italian herbs
1/2 t nutmeg
1/3c vegan Parmesan
3 T olive oil
0 - 2 T water
1 lb fresh tomatoes sliced or 1 can, 14.5 oz, diced tomatoes
1 26 oz jar of Tomato sauce
Steps
Step 1 Roast Vegetables
Pre-heat oven to 450*F and position rack in lower third of oven. Use bake and not convection. Wash and cut broccoli, carrots,zucchinis, celery, onion, mushrooms and fresh tomatoes. Carrots and broccoli need to be cut into 1" pieces and the remainder 2" pieces or cubes. Place in large roasting pan and toss with oil. If using canned tomatoes, do not roast. Roast for 20 minutes and stir, scraping up the browned vegetables from the pan. Continue roasting about another 20 minutes until the vegetables are just tender, still a little bit crunchy and browned. Do not let the vegetables get mushy. Remove from oven and set aside. If using canned tomatoes, toss in when vegetables cool, using only a few tablespoons of juice.
Step 2, Cook the Lasagne Noodles
Cook the lasagne noodles according to package instructions. Make sure that the noodles are very al dente. Set aside in cold water to prevent the noodles from sticking to one another.
Step 3 Prepare Tofu Filling
In food processor, whirl garlic cloves until finely minced. Remove about half of the garlic and toss in with the roasted vegetables. Leave the other half of the garlic in the processing bowl. Add tofu, Italian herbs, nutmeg, parmesan, olive oil and whirl until smooth. Whirl in just enough water to make the mixture creamy enough to spread easily.
Step 4 Assemble the Lasagne
Preheat the oven to 375*F. Do not use convection. Arrange a layer of noodles on the bottom of a 9" x 13" baking pan. Spread 1/3 of tofu mixture over noodles. Layer 1/3 of roast vegetables over tofu. Spread a generous layer of sauce over vegetables. Again layer noodles, tofu, vegetables and tomato sauce in the same fashion two more times. Finish with a layer of noodles. Spread with a final generous layer of tomato sauce.
Cover the pan with parchment paper and then aluminum foil. Bake for 30 minutes. Uncover and continue to bake for about another 15 min. The lasagne should be bubbly. Remove and let stand 15 minutes before serving.
If more convenient for you, such as preparing for a party, after the lasagne is assembled, it can be stored in the refrigerator for several hours before baking. In other words, you could make and assemble the lasagne the night before a dinner party. Then bake before the party. Since you are putting a cold lasagne in the oven, bake and extra 15 minutes covered.
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