A solid vegetarian lasagna recipe is something that every home cook needs to have in their arsenal, whether they’re actually vegetarian or not.
Learning to make a veggie lasagna is something that foodies of all ages can do. It’s packed with all manner of healthy ingredients but still substantial enough to fill you up until breakfast, so it’s the ideal food for students to make too.
To make vegetable lasagna with tofu, cook the lasagna al dente. Place chopped vegetables on a baking sheet and roast them in the oven for 20 minutes. Using a blender, make the tofu-ricotta filling. Now, layer the noodles, vegetables, tofu ricotta, and marinara in a baking tray. Top with mozzarella and bake for some time. Take it out, let it rest, and garnish with basil.
You can serve it as the main event for a dinner party (believe us, nobody will know it’s meat-free), or whip it up for Sunday supper using up any veg you’ve got leftover from the week. It is a great idea to combine pasta with delicious roasted veg with an ingenious tofu ‘ricotta’, this Vegetarian lasagna is fun and foolproof. There are other main course recipes on our blog as well that you should also check.
1. Spaghetti Frutti Di– If you are health-conscious then, the spaghetti Frutti di mare recipe is just the one for you. It has a different variety of seafood that is rich in Vitamins A, B, and D. It also has lemon juice that serves your dose of vitamin C.
2. Stuffed Rigatoni– The name of the recipe is Stuffed Rigatoni. This recipe is a combination of loads of cheese covered within the cooked pasta layers and some exceptional ingredients that give it a unique taste.
3. Cinderella Pumpkin– This recipe was originated in France and was famous during the 1880s. This Cinderella Pumpkin is also as Rouge Vif D’Etampes and people mostly eat it during winters.
4. Chinese Schezwan Paneer– A cooking style everybody’s favorite, Schezwan, especially being it oily peppery and spicy; all we need is the balance of Chinese cuisine leading to a perfect taste in one dish.
What’s in the Lasagna?
The star of the lasagna is extra-firm block tofu. This dairy-free and cruelty-free protein get a lot of flack for being bland. But in fact, it’s a really useful and versatile ingredient.
In this recipe, the tofu is combined with nutritional yeast, lemon, olive oil, garlic, and oregano to create a ricotta-style filling. This filling is vegan, dairy-free, and gluten-free. So, it’s perfect for anyone on a strict plant-based or restricted diet. The entire recipe can be made vegan by using a similar yeast and garlic mixture in place of the mozzarella.
One word of advice regarding tofu: make sure you press it before you start prepping the dish. Even extra firm tofu can collect excess moisture that will impact its texture and quality when cooked. Use a tool designed for pressing tofu, like this one from TofuBud. It will save a lot of time and effort, and since you’ll be making this dish a lot, you’ll get a lot of use out of a press.
Caramelizing the wealth of roasted veggies in this dish beforehand will amp up the flavors. If you’re unfamiliar with cooking vegetables, they will reduce as they cook, so you can afford to go to town with the amount you use.
Start with 5 cups of the vegetables listed below (feel free to make substitutions along the way), then add in a handful or two of baby spinach or chopped kale.
Gluten-Free Lasagna Noodles
Obviously, you can use ordinary lasagna noodles or noodles made from wholegrain or spinach if you fancy. Just make sure that they’re not the no-boil variety. This dish bakes for a shorter time than traditional lasagna, so you want to ensure that the pasta cooks thoroughly in the reduced baking time.
Vegetarian Lasagna With Tofu Recipe
- 9×13 Baking Dish
- Large Pan
- Food Processor
For the Tofu ‘Ricotta’
- 23 oz. Extra Firm Pressed Tofu (chop roughly beforehand for ease of use)
- ¼ cup Nutritional Yeast
- 1 Garlic Clove (minced)
- 1 teaspoon Oregano
- 1 teaspoon Sea Salt
- ¼ teaspoon Red Pepper Flakes
- ½ cup fresh Basil Leaves
- 1 tablespoon Extra Virgin Olive Oil
- Zest and Juice of 1 medium Lemon
- A pinch Black Pepper (to taste)
For the Caramelized Vegetables
- 12 whole Cherry Tomatoes
- 1 Zucchini (sliced)
- 2 Carrots (sliced)
- 1 large Leek (chopped)
- 8 oz. Cremini Mushrooms (steamed and halved)
- 1 Fennel Bulb (chopped)
- 1 medium Red Onion (chopped)
- Sea Salt, Black Pepper, and Olive Oil (for seasoning)
For the Pasta
- 12 gluten-free Lasagna Noodles
- 24 oz. Marinara Sauce (store-bought or homemade)
- 1 cup Kale or Baby Spinach (chopped)
- 2 cups Mozzarella or Vegan Alternative (grated)
- Basil Leaves (to garnish)
- Cover a large baking sheet with parchment paper. Preheat your oven to 425oF.
- Assemble the vegetables on the baking sheet. Drizzle some olive oil and a pinch of salt and pepper over the vegetables. Toss them gently to distribute the oil. Roast until vegetables are golden brown and soft, for about 20 to 25 minutes. Take them out from the oven, and reduce the heat to 375oF.
- In a food processor, crumble the tofu cubes. Add in the garlic, oregano, red pepper flakes, nutritional yeast, salt, pepper, lemon juice, and lemon zest. Blend until the mixture becomes creamy. Add in the basil leaves then, pulse until fully incorporated.
- Bring a large pan of salted water to a boil. Prepare the lasagna noodles by cooking them al dente according to package instructions.
- Drizzle olive oil in the bottom of a large baking dish. Layer 1 cup of marinara sauce, 4 pasta noodles, half the tofu ricotta mixture, half the caramelized vegetables, half the green leaves, and two-thirds of the marinara sauce. Repeat. For the final layer, use the remaining noodles, sauce, and mozzarella (or vegan equivalent).
- Place the baking dish in the oven and bake for about 25 to 30 minutes until fully browned. Check at the halfway point, if the cheese browns too quickly, cover the lasagna with foil.
- Remove the lasagna from the oven and let it sit for 20 minutes. Serve it garnished with basil.
A Year-Round Recipe
This vegetarian lasagna is intended to be a year-round recipe, so feel free to substitute the listed vegetables according to the seasons. Summer squash, eggplant, or even cucumbers can be an alternative to zucchini, for example, while shiitake mushrooms work well instead of cremini.