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