White Lasagna


  • 1 12-oz. box lasagna noodles, cooked
  • 4 c. frozen mixed vegetables, thawed and drained

Tofu Cottage Cheese:

  • 1 12.3-oz. package Mori-nu tofu
  • 2 Tbsp. nutritional yeast flakes
  • 1 tsp. McKay’s chicken-style seasoning
  • 1/4 tsp. salt
  • 1 Tbsp. grapeseed Vegenaise
  • 3 Tbsp. roasted red pepper, pimentos or diced red bell peppers

Cream Sauce:

  • 1 c. Tofutti sour supreme
  • 2 tsp. McKay’s chicken style seasoning
  • 1 tsp. seasoned salt
  • 1/2 tsp. sea salt
  • 1/4 tsp. garlic powder
  • 6 c. unsweetened almond milk
  • 1/2 c. plus 2 Tbsp. cornstarch
  • 1/2 c. cold water


  1. In a medium saucepan, heat almond milk and add chicken style seasoning, seasoned salt, salt and garlic powder.
  2. Mix cornstarch and water and stir into almond milk mixture when it begins to bubble. Cook until thickened. Stir in Tofutti sour supreme.
  3. Mash tofu and add chicken style, yeast flakes, salt, Vegenaise and peppers.
  4. Spread a little cream sauce on the bottom of a 9 x 13″ baking pan. Place a layer of 4 lasagna noodles in the bottom.
  5. Spread half the tofu cottage cheese over the noodles and add half of the mixed vegetables. Salt to taste. Top with more sauce.
  6. Repeat layers. End with a layer of noodles and top with sauce. Bake at 350 degrees for about 45 minutes.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Italian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.