This is very reminiscent of traditional lasagnas, but of course, without the meat, cheese, and added salt and oil. Bottom line: it's delicious! Instead of meat, I have used zucchini and mushrooms, and a great tofu blend to take the place of the ricotta.
Lasagnas are a labor of love, for sure. But they are worth the wait. I like this recipe best with brown rice noodles, but see Notes below for instructions on making it with sliced potatoes instead, which will give you a more stout lasagna.Print
Above: A slice of Lasagna using brown rice lasagna noodles.
Above: Made with potato slices instead of pasta noodles (see Notes).
Above: These are three of my favorite products for this recipe. I love the Pomi strained tomatoes. If you can't find this, my second choice is the BioNature strained tomatoes (or you can use any brand that is salt-free). And these are my favorite lasagna noodles (Tinkyada). They taste great and they also give you just the right amount of noodles, not extra as many packages do.