Vegetable Lasagna Recipe

Urvashee Patel | Dessarts Updated

This vegetable lasagna recipe leads to a healthy and especially hearty meal. Give it a try today!

Vegetable Tofu Lasagna Photo
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.
While vegetable lasagna might not come to mind for others while emptying out the fridge, it’s definitely my go-to dish.
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, we have dinner done already! Or I will portion it into individual containers for quick reheatable lunches to pack for the office.
Vegetable Tofu Lasagna Picture
What’s even better is that we know we ate something healthy the night before our trip. (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. Even the kids eat it up!
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.

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Vegetable Lasagna Recipe

    9 Servings

Ingredients

Veggie Layer:
  • 1 1/2 tablespoons Olive Oil
  • 3/4 cup Onion
  • 1 cup Red Bell Pepper
  • 1/2 tablespoon Garlic, minced
  • 3/4 cup Carrot
  • 1 1/2 cups Yellow Squash
  • 5 ounces Baby Spinach, chopped
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 teaspoon Oregano
Tofu Layer:
  • 14 ounces Firm Tofu
  • 3/4 cup Grated Parmesan Cheese
  • dash of Salt
Sauce:
  • 4 1/2 cups Crushed Tomatoes, undrained
  • 1 teaspoon Salt, Sauce
  • 1 teaspoon Sugar
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon Fresh Basil, chopped
  • 1 teaspoon Oregano
Assembly:
  • 9 sheets No Boil Lasagna Noodles
  • 1 cup Mozzarella Cheese
  • 1 tablespoon Fresh Basil, chopped

Directions

For the veggie layer:

  1. Heat the olive oil in a large pan over medium heat.
  2. Add the onions, bell pepper and garlic and stir for 1-2 minutes or until softened.
  3. Add the carrot and squash and cook for another 4-5 minutes.
  4. Add the baby spinach, salt, pepper, and oregano and stir for another minute. Remove from heat.

For the tofu layer:

  1. Combine the tofu and parmesan in a food processer and process for at least a minute or until it has a smooth consistency. 
  2. Salt to taste. Set the mixture aside.

For the sauce:

  1. In a large pan over medium heat, combine the tomatoes, salt, sugar, black pepper, fresh basil, and oregano.
  2. Bring it to a boil and then simmer on low for 3 minutes. Remove from heat and set aside.

Assembly:

  1. Preheat the oven to 375°F.
  2. Spray a 9x13 glass baking dish with a non stick spray.
  3. Spread 1 cup of sauce on the bottom of the baking pan.
  4. Roughly divide the tofu mixture and veggie mixture into 6 parts.
  5. Spread 1 part tofu onto each of three uncooked noodles and place them on top of the sauce across the tray.
  6. Spread 1 part veggie mixture onto each of the three noodles in the tray.
  7. Cover with 1 cup of the sauce.
  8. Repeat with a second layer of noodles with the remaining tofu and veggies and cover with another cup of sauce.
  9. Top the second layer with three more noodle and cover with remaining sauce.
  10. Sprinkle the top with 1 cup of shredded mozzarella.
  11. Cover the entire tray with foil and bake for 50 minute.
  12. Uncover the tray and bake for another 5-10 minutes or until the cheese bubbles.
  13. Garnish with chopped basil. Let it stand for 10 minutes before cutting.

Notes

  • These are my staple vegetables but you can always substitute or use more or less of something
  • I use extra firm tofu because it’s what I am normally stocked with. Because I want it to be softer, I do not squeeze all the water from it.

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Category:
Vegetables
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Related Recipes:
Healthy Recipes, Vegetarian Recipes, Vegetable Recipes, Tofu Recipes, Dinner Recipes, Pasta Recipes, Lasagna Recipes, Freezer Meal Recipes
Recipe Yields:
9 servings
Prep Time:
Cook Time:
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Related Post:
Published:
Author: Urvashee Patel
Recipe Yields: 9 servings
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 minutes

Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 9

Amount Per Serving
Calories from Fat 56
Calories 254

% Daily Value*
11%
Total Fat 7g
16%
  Saturated Fat 3g
26%
Sodium 617mg
9%
Total Carbohydrate 27g
1%
  Dietary Fiber 1g
  Sugars 2g
23%
Protein 11g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Urvashee Patel

About Urvashee

Urvashee blogs about delectable desserts on her blog, Dessarts. Lucky for us, she's sharing her delectable vegetarian dishes too as a Vegetarian Fanatic.