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.
Recipe added on February 7, 2010 by
- 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.
- Serving Size: 1
- Servings Per Batch: 8
- Amount Per Serving
- Calories 146
- Fat 3.20g
- Carbohydrate 25g
- Dietary Fiber7g