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1
Wash the egg plants, peppers and tomatoes, slice as desired; place all in a broiling pan.
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2
Mix one tablespoon oil with salt and black pepper to taste in a small bowl; Spread it on the sliced vegetables; Broil it for 7-10 minutes.
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3
Meanwhile, prepare a white cream - mix water and flour; whisk it well; Add two tablespoon oil, salt and black pepper to taste; Gradually, add soy milk and cook it until it is creamy;.
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4
Cook the lasagna noodles following direction from the package.
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5
Drain and rinse noodles; separating each, place them on paper towel or baking sheet.
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6
Warm the pasta sauce if it was prepared in advance; mix it with oregano.
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7
Heat the oven to 350 degree.
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8
In a non-stick baking pan, spread 1/2 cup of vegetable sauce and place four lasagna noodles.
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9
Over the noodles (a) spread the creamy white sauce (b) the pasta sauces (c) the broiled vegetables (d) tofu (e) pasta sauce.
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10
Repeat the placing order until the end which will be three times.
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11
Cover and cook it for 40-45 minutes.
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12
Turn the heat off; Remove the cover and keep the lasagna inside the oven for 5 minutes.
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13
Remove from oven; Keep it outside for another 5 minutes to settle before cutting.
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14
*Please see my recipe for vegetable pasta sauce on this website.
