Vegetable Lasagna with Video and PDF recipe

My family got together to remember my son, Glenn, on the 2nd anniversary of his death. Glenn loved lasagna, garlic bread, cheesecake and family dinners. So we made those things and thought of him. He died at age 41, suddenly, from a cardiac event. We miss him so much.

My plant based Vegetable Lasagna with a light low sodium sauce, lots of cooked vegetables and just a little cashew mozzarella on top was perfect for me. Italian seasoned tofu crumbles are used as a topping for they retain their crispy texture. All in all, not the rich cheesy lasagna you’re used to, but still a very tasty version with less calories, fat and salt. Although I used to made a much richer plant based lasagna, filled with cashew cheeses and tofu ricotta, this new one is still very satisfying and I will definitely make it again.