Looking for a healthier lasagna? This hearty vegetarian lasagna is packed with flavor, easy to prepare and perfect for making ahead. No one will even know they are eating tofu!
Whenever I’m planning to go away for vacation, I find myself desperately trying to clean out the refrigerator that week. Some things easily freeze, but the vegetables are almost always destined for lasagna.
I like to make this vegetable packed dish the night before a trip and kick back with a nicely paired glass of Chianti. Vegetables are used up and any leftover lasagna goes right in the freezer. (In case I don’t have time to cook the day we return!)
What’s even better is that we know we ate something healthy the night before. (Vacations don’t always involve healthy choices, especially where vegetarian options are limited.) Some time ago, I began making my lasagnas with tofu in place of ricotta cheese. We really wanted to cut back on cheese and add more protein to our vegetarian diet. I can honestly say that I don’t miss the ricotta at all and we eat our lasagna guilt free.
There are so many reasons why I love this tofu vegetable lasagna. It’s packed with veggies, lower in fat, freezes well and isn’t as time consuming as you might think.
It works great with “no boil” noodles. This is also one of the few meal preps where I make full use of my food processor. I like to have all the vegetables finely chopped in the lasagna. It saves chopping time and also helps to get the tofu to the right consistency quickly. And if you have a picky vegetable eater, they won’t know what’s in it.