This recipe came about becase of my vegetarian friend, Rachel. I always like entertaining, and having people over to feed them. And while I have dairy Shabbat meals on occasion, my default tends to be meat, which doesn't leave much room for vegetarian main dishes.
Enter this lasagna. No cheese, no meat, held together with lots of yummy veggies and some tofu, this is a dish that everyone, vegetarian or not, will cut a big piece of. The extras in the tomato sauce give it a nice kick, and you can experiment with whatever vegetables you like.
About 12 no-boil lasagna noodles
1 block firm tofu
1 large carrot
1 large onion
1 large zucchini
1 15 ounce can tomato sauce
2 tablespoons sweet chili sauce
2 tablespoons ketchup
1 tablespoon soy sauce
1 teaspoon salt
½ teaspoon black pepper
After squeezing out any excess water from the block of tofu, crumble it with a fork in to small pieces and set aside.
Peel and dice the onion into small pieces. Heat 2 tablespoons of oil in a large pot and add the onion, stirring occasionally for about 10 minutes, until just starting to brown.
Meanwhile, peel the carrot and grate, then do the same with the zucchini (I tend to leave the skin on the zucchini, your choice).
Add the carrot and zucchini and continue cooking, stirring occasionally, about 20 minutes. Season to taste.
Meanwhile, mix the tomato sauce, sweet chili sauce, ketchup, soy sauce, salt and pepper in a large bowl. Add additional seasoning to taste.
Spray a 9×13” pan with cooking spray, and spread about ¼ of the sauce mixture along the bottom. Top with one layer of lasagna noodles.
MIx the tofu crumbles in with the sauteed vegetables, and spread about ⅓ of the mixture on the noodles, then top with another layer of noodles. Cover the noodles with sauce, then vegetables, and continue until the top layer which you cover with the remainder of the sauce.
Bake, covered, on 350 F for about 1 hour. Serve hot.