Vegetable Lasagna Recipe

    9 Servings


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 Salt
  • 4 1/2 cups Crushed Tomatoes, undrained
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon Fresh Basil, chopped
  • 1 teaspoon Oregano
  • 9 sheets No Boil Lasagna Noodles
  • 1 cup Mozzarella Cheese
  • 1 tablespoon Fresh Basil, chopped


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.


  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.


  • 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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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:
Total Time:
Related Post:
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*
Total Fat 7g
  Saturated Fat 3g
Sodium 617mg
Total Carbohydrate 27g
  Dietary Fiber 1g
  Sugars 2g
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.