Mixed Vegetable Lasagna

Vegan tofu and vegetable lasagna

Lasagna has a timeless appeal, and is always such a hit, whether you make it for your family or company. For this vegan version, you can vary the vegetables used below —eggplant, broccoli, and chard are all good substitutions. Any vegetables used should be lightly steamed or sautéed first. Because I’m lazy, I use no-boil lasagna noodles, which makes the whole enterprise a snap. Note that not all no-boil brands are vegan; some contain egg. So read the label carefully if that’s a concern!

Makes 12 squares

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, sliced
  • 8 to 10 ounces white, crimini, or baby bella mushrooms, sliced
  • 5 to 6 ounces baby spinach
  • 12.3-ounce package firm or extra-firm silken tofu
  • One recipe Classic Marinara Sauce or one 28-ounce jar good-quality marinara sauce plus one 15- to 16-ounce can crushed tomatoes
  • Two 12.3-ounce no-boil lasagna noodles (see Note)
  • 8 ounces grated vegan mozzarella-style cheese

Preheat the oven to 375 degrees F.

Combine the bell pepper, zucchini, and mushrooms in a skillet or stir-fry pan. Add a little water to the pan, cover, and steam over medium heat until the vegetables are tender-crisp.

Add the spinach, a little at a time, and cook until each batch is just wilted. Drain the vegetables well and set aside, uncovered.

In a mixing bowl, mash the silken tofu well.

Have the sauce ready, either by making the marinara ahead of time, or whisking the jarred marinara sauce with the crushed tomatoes in a bowl. Spread just enough sauce to coat the bottom of a shallow 9- by 13-inch casserole dish.

Arrange one layer of lasagne noodles (4 to 5 noodles, you might need to break one up to fill in odd spaces) to cover the bottom of the pan. Spread about 1/3 of the sauce over the noodles, followed by the tofu, spread here and there, then half of the cheese, sprinkled evenly.

Follow with another layer of noodles, another 1/3 of the sauce, then an even layer of all of the vegetable mixture. Top the veggies with another layer of noodles, the remaining sauce, and the remaining cheese.

Don’t worry if you get these layers out of order, so long as you end with noodles, sauce, and cheese on top. It will taste good no matter what order you put things in!

Cover with foil and bake for 45 to 50 minutes, or until the noodles are tender (test them by piercing all the layers with a fork). Remove from the oven, let the lasagne stand for 5 minutes, then cut into 12 squares to serve.

Nutrition information:
Per serving: 307 calories; 48g carbs; 6g fat; 13g protein; 489mg sodium (sodium content will vary according to brand of sauce used, or whether you use homemade)

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2 comments on “Mixed Vegetable Lasagna

  1. Duff

    This is an excellent recipe! I made it for a housewarming party and everyone, including those with traditional diets, LOVED it. The inly change I made was that I added 2tbsp of nutritional yeast to the tofu mixture to give it a cheesy flavor. I also used a food processor to mash the tofu, it only took a few pulses. Thanks so much for the recipe, I will absolutely make it again!

  2. Nava Post author

    So glad you and your guests enjoyed this!Thanks for your comment and your tweak — adding nutritional yeast is a great idea.

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