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Homemade Vegetarian Lasagna Recipe
Rini
A simple homemade vegetarian lasagna recipe made using veggies and soft tofu
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
4
people
Calories
424
kcal
Ingredients
1x
2x
3x
2
bottles
Bertolli Five Cheese Sauce
1/2
box
lasagna noodles
3
yellow squashes
medium sized, cut into rounds
3
zucchinis
medium sized, cut into rounds
2
tsp
dried oregano
2
tsp
dried basil
2
tsp
dried parsley
2
tsp
dried rosemary
1
tsp
salt
2
Tbsp
extra virgin olive oil
4
cups
silken tofu
3
tsp
salt or to taste
for the tofu
2
tsp
whole peppercorns
for the tofu
3
cups
spinach
thawed and drained
1
tsp
lemon zest
2
cup
mushrooms
white button, thinly sliced
1/4
red onion
julienned
3
tsp
extra virgin olive oil
for sauteing the mushrooms and onions
1
tsp
salt
for sauteing the mushrooms and onions
1
tsp
oregano
for sauteing the mushrooms and onions
water
to boil the lasagna
Instructions
Preheat the oven to 475 degrees.
Boil the water and add the lasagna noodles. Cook until they are soft. Drain and set aside
In a bowl, add the sliced zucchini and squash.
Add dried spices, salt and extra virgin olive oil. Mix well
Spread the vegetable mixture on a baking tray and place in the oven.
Let them roast for about 20 minutes or until the edges start to brown. Remove and allow them to cool
While the veggies are roasting, add silken tofu to a food processor
Add salt for the tofu and whole peppercorns to the silken tofu
Add the spinach, lemon zest to it and blend on low speed until everything is blended
Place the tofu mixture in a separate bowl and refrigerate for 30 min
Heat a pan on medium heat and add extra virgin olive oil after 30 seconds
Add salt and oregano. Saute on medium heat until the mushrooms are browned and water has evaporated
In a casserole dish, start by adding the sauce at the bottom of the pan (about 2 tsp)
Lay down 3 cooked lasagna noodles on top of the sauce (or enough to line the whole bottom)
Spread the tofu mixture on top of the lasagna noodles. Be generous.
Top with the zucchini and squash mixture.
Top with Bertolli 5 Cheese Sauce.
Repeat from the lasagna layer and continue until you are on the last layer.
On the last layer, layer with the mushroom and onion mixture.
Close with one last layer of noodles and spread any remaining tofu mixture on top. If you have any veggies left, layer them too
Add one last layer of Bertolli sauce and place in the oven.
Optional: layer with cheese of your choice, if desired
Cook for about 25 minutes or until the noodles start to brown.
Remove the lasagna from the oven and let it cool for about 5 minutes before serving.
Notes
This lasagna will taste great next day also.
Nutrition Facts
Homemade Vegetarian Lasagna Recipe
Amount Per Serving (8 g)
Calories
424
Calories from Fat 126
% Daily Value*
Fat
14g
22%
Saturated Fat 2g
13%
Sodium
2954mg
128%
Potassium
1372mg
39%
Carbohydrates
59g
20%
Fiber 7g
29%
Sugar 10g
11%
Protein
17g
34%
Vitamin A
2715IU
54%
Vitamin C
60.5mg
73%
Calcium
146mg
15%
Iron
4.4mg
24%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving:
8
g
Calories:
424
kcal
Carbohydrates:
59
g
Protein:
17
g
Fat:
14
g
Saturated Fat:
2
g
Sodium:
2954
mg
Potassium:
1372
mg
Fiber:
7
g
Sugar:
10
g
Vitamin A:
2715
IU
Vitamin C:
60.5
mg
Calcium:
146
mg
Iron:
4.4
mg
Keyword
Can you make vegetarian lasagna?, what to add in a vegetarian lasagna?
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