Stovetop Vegetable Lasagna

Instructions

Place noodles in a shallow heatproof dish and pour 4 to 6 cups boiling water over them. Set aside until ready to use.

Mash tofu in a bowl. Add pesto, mix well, and set aside.

Heat oil in a large, deep skillet or saucepan over medium- high heat. Add onion and cook, stirring frequently, for 5 minutes, or until soft. Add 1 cup of the pasta sauce and ½ cup boiling water. Lift half of the lasagna noodles out of the water and arrange in one layer over the sauce.

Spread pesto-tofu mixture evenly over the noodles and sprinkle parsley over (if using). Lift remaining noodles out of the water and arrange in one layer over pesto-tofu mixture. Pour remaining pasta sauce over all. Cover and bring to a simmer. Reduce heat to medium-low or low and cook, covered, for 25 to 40 minutes, until noodles are tender.

To Serve

Remove pan from the heat. If desired, sprinkle vegan Parmesan or mozzarella cheese over the top. Cover and set aside for 5 minutes before serving.

You’ve Got Options

Basil Pesto is a convenient and delicious ingredient for flavoring the tofu in this dish but you can also use Olive Tapenade, or store-bought.

For a veggie boost, add any or all of the following with the onion in step 3: ½ red bell pepper, chopped; 8 mushrooms, your favorite variety, sliced; and/or 2 cloves garlic, finely chopped.

Makes 4 To 6 Servings

Ingredients

• 8 or 10 dried lasagna noodles (about 6 ounces), broken in half

• 8 ounces firm tofu, drained

• 1 cup Basil Pesto, or store-bought (see options)

• 2 tablespoons extra-virgin avocado oil

• 1 medium onion, chopped

• 2 ½ to 3 cups or 1 (28-ounce) can prepared pasta sauce, divided

• ¼ cup chopped fresh parsley (optional)

GARNISH

• ¼ cup Vegan Parmesan Cheese or vegan mozzarella cheese

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.