4 small zucchini/summer squash
1 bunch kale
16 oz mushrooms, stemmed and sliced
1 med onion, diced
2-3 cloves garlic, minced
1 box silken tofu (firm or extra firm), boiled to remove bean flavor
1 can (about 1.5 c) white beans
1 c nutritional yeast, divided
Splash lemon juice (about 1 tsp)
1 can (about 1 c) diced tomatoes
1 can (about 1.5 c) tomato sauce
Seasonings to taste
Slice zucchini lengthwise. Roast until tender (at 425F for 30-45 mins)
Meanwhile, saute garlic, onions, mushrooms and kale until veggies are tender and greens are wilted. (Use a little veggie broth or water to saute – no need for oil.)
Blend beans and tofu in food processor until smooth. Add 1/2 c nutritional yeast, a splash of lemon juice, and a little salt. Stir to combine.
To make sauce, combine diced tomatoes and tomato sauce in a bowl. Add Italian seasonings to taste (dried parsley, basil, oregano, salt, pepper, etc).
To assemble lasagna, spray a large, rectangular or oblong glass dish with no-stick cooking spray. Then spoon in a thin layer or tomato sauce. Top it with enough slices of roasted zucchini to cover the dish. Add a layer of satueed veggie and top with dollops of bean/tofu mix. Top that layer with more zucchini slices, and top them with tomato sauce. Add remaining sauteed veggies, bean/tofu mix and tomato sauce. Top lasagna with remaining 1/2 c of nutritional yeast.
Bake at 350F for about an hour, or until sauce is bubbly and nutritional yeast has browned.
Makes 6 large servings.