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My family is Italian and lasagna plays a huge part in our diet and family tradition: Lasagna is served during the holidays and any time the whole family is together. I knew if I was ever going to convince my family that veganism wasn't for space aliens I'd need to make a delicious vegan lasagna... and now I have.
Made with whole wheat pasta and filled with vegetables and tofu, this vegan lasagna is more nutritionally sound than traditional, meat and cheese laden, lasagna.
Chef's Note: You'll also need to prepare my tofu ricotta for this lasagna. Get the recipe by visiting the "recipes" tab on the navigation bar.
1 package whole wheat lasagna noodles
2 whole zucchini, sliced
2 whole summer squash, sliced
1 cup cremini (brown) mushrooms, sliced
28 ounces marinara sauce
14 ounces spinach, frozen
1 whole eggplant, sliced
1 recipe tofu ricotta
Preheat oven to 350F. Cook pasta al dente according to packing instructions and immediately rinse with cold water then pat dry. Set pasta aside and lightly steam or blanch zucchini, squash and eggplant and prepare spinach according to package directions. Spread a very thin layer of marinara sauce on the bottom of a square (9x9) glass casserole dish. Place 5 noodles side by side covering the bottom. Spread 1/2 of the tofu ricotta on the noodles then spoon marinara on top. Place vegetables on top of ricotta. Then layer mushrooms on top of the vegetables with spinach on top of mushrooms. Spoon more marinara on top of the vegetable and place remaining 5 noodles side-by-size to cover top. Spread remaining tofu ricotta on noodles and spoon remaining marinara on top of ricotta. Bake uncovered 30-35 minutes.