1. 1-2 32 oz jars of tomato sauce
  2. 1 package whole grain noodles
  3. 2 cups shredded zucchini
  4. 2 cups shredded carrots
  5. ½ an eggplant, sliced and baked
  6. 1 recipe for tofu ricotta


  1. Put ½ cup of tomato sauce in the bottom of a 9 X 13 pan.
  2. Next, layer 3-4 lasagna noodles, tofu ricotta, 1 cup each of carrots and zucchini, ½ of sliced eggplant, and top with more sauce.
  3. Repeat.
  4. After adding the second layer of sauce, finish off with 3-4 more noodles and top with sauce.
  5. Cover with foil and place in oven at 375 degrees F for 1 hour.

3 thoughts on “Vegetable Lasagna

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