Meatless Monday Lasagna recipe

All Recipes Best Recipe Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes

Ingredients

1 (16 ounce) package dry lasagna noodles
3 tablespoons olive oil, divided
4 cups shredded part-skim mozzarella cheese, divided
1 (15 ounce) container part-skim ricotta cheese
½ cup shredded Parmesan cheese, divided
4 ounces silken tofu
2 large eggs
2 large carrots, shredded
2 medium zucchini, diced
1 medium yellow onion, diced
1 medium red bell pepper, diced
1 cup sliced portobello mushrooms
1 ½ (28 ounce) jars pasta sauce
4 ounces fresh baby spinach

Nutrition Info

668.8 calories
carbohydrate: 72.5 g
cholesterol: 105.7 mg
fat: 26.8 g
fiber: 7.8 g
protein: 36 g
saturatedFat: 11.7 g
servingSize: -
sodium: 1159.5 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.

  3. Meanwhile, mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, tofu, and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.

  4. While the noodles are cooking, heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots, zucchini, onion, bell pepper, and mushrooms, saute until tender, 5 to 7 minutes. Add pasta sauce and spinach, simmer until sauce is heated through and spinach is wilted, about 3 minutes.

  5. Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles, overlapping slightly, over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles, cheese-tofu mixture, and sauce. Top with mozzarella-Parmesan mixture.

  6. Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.

Recipe Yield

8 servings

Recipe Note

We are always looking for recipes to add to our Meatless Monday rotation. Bumping up the protein is important for our 3 kids, so adding tofu to the cheese mixture of vegetarian lasagna works great. Use the excess tofu to make a high-protein salad dressing.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Meatless Monday Lasagna, simple recipe Meatless Monday Lasagna, recipe Meatless Monday Lasagna, recipe Meatless Monday Lasagna, Meatless Monday Lasagna recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe meatless, , easy recipes , baking , tasty recipe best recipes