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.
Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, mushrooms, broccoli and garlic; cook, stirring, until softened, 7 to 9 minutes. Add tomatoes, wine, basil, oregano, salt and pepper; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened, about 10 minutes.
Stir tofu, nutritional yeast and the remaining 1 tablespoon oil together in a small bowl.
Spread about 1 cup of the tomato sauce in the prepared baking dish. Top with 1/4 of the noodles and then 1 cup sauce. Dollop 1/4 of the tofu mixture over the top. Repeat to make 3 more layers with the remaining noodles, sauce and tofu mixture.
Cover with foil and bake until bubbling around the edges, 30 to 40 minutes. Let stand for 10 minutes before serving. Garnish with basil, if desired.
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