Front view of a section of vegetarian lasagna with veggies and other ingredients visible. A bottle of Bertolli pasta is blurred in the background

Homemade Vegetarian Lasagna Recipe

A simple homemade vegetarian lasagna recipe made using veggies and soft tofu
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 424kcal
Author Healing Tomato



  • 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.


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 14g22%
Saturated Fat 2g13%
Sodium 2954mg128%
Potassium 1372mg39%
Carbohydrates 59g20%
Fiber 7g29%
Sugar 10g11%
Protein 17g34%
Vitamin A 2715IU54%
Vitamin C 60.5mg73%
Calcium 146mg15%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 8g | Calories: 424kcal | Carbohydrates: 59g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Sodium: 2954mg | Potassium: 1372mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2715IU | Vitamin C: 60.5mg | Calcium: 146mg | Iron: 4.4mg