Silken tofu seasoned with cheesy-tasting nutritional yeast makes a flavorful vegan substitute for ricotta and Parmesan. Whole-wheat noodles and lots of veggies make this version healthier than a typical lasagna.
To make ahead: Prepare through Step 4 and refrigerate for up to 2 days. Continue with recipe.
2 1/2 vegetable, 2 starch, 1 1/2 fat, 1/2 medium-fat protein