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Serves 8
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Vegetarian Lasagna

Contributed by: Chris WebAdmin. of


  • 45 ml vegetable oil
  • 1 onion, chopped
  • 1 350g pkg Sunrise Savory Garden Herb Tofu, crumbled
  • 1 carrot, chopped
  • 1 green bell pepper, chopped
  • 1 zucchini, chopped
  • 500 ml mushrooms, sliced
  • 1 (28 fl. oz.) can crushed tomatoes
  • 1 (28 fl. oz.) can diced tomatoes
  • 10 ml sugar
  • 5 ml salt
  • 5 ml pepper
  • 5 ml basil
  • 10 ml Italian spice
  • 10 ml garlic powder
  • 15 sheets 'oven-ready' lasagna
  • 1,375 ml mozzarella or soy cheese, shredded


Preheat oven to 190° C (375° F).

Heat oil in a large pot. Sauté onion and Sunrise Savory Garden Herb Tofu until onion is soft. Add green pepper, zucchini, and mushrooms; cook for 5 minutes.

Add crushed tomatoes, diced tomatoes, and all the spices; bring sauce to a boil and simmer for 10 minutes.

To assemble, spoon 3 cups of sauce on the bottom of a 23 cm x 28 cm (9"x 11") lasagna pan. Layer in order: 5 sheets 'oven-ready' lasagna, 750 ml sauce, 125 ml cheese. Repeat twice. Top with remaining cheese.

Bake at 190° C (375° F) for 30 minutes.

Serving Size: Serves 8



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