Tofu Veggie Lasagna

HomeBakingTofu Veggie Lasagna

Category: Baking, Food allergy/sensitivity, Vegetables, Vegetarian


April 18, 2013


Lasagna sometimes seems to be very heavy and greasy because of the meat and cheeses. To make a
lasagna lighter and healthier, most of the cheeses in this lasagna are replaced by tofu, which is a good
source of protein but very low in fat. This lasagna has various vegetables which gives colors to the
lasagna and provides more vitamins and minerals. It is a very fun recipe to make with children as well.

*Adjustments to be more allergy-friendly: For lactose intolerance, soy cheese can be used; otherwise,
cheese can be omitted. For wheat allergy and gluten intolerance, gluten-free pasta can be used;
otherwise, pasta sheets can be replaced by more sliced vegetables.

9 lasagna sheets, ideally whole wheat                       1 Tbsp dried rosemary
2 packages (28 ounces) firm tofu                               2 tsp garlic powder
1 large zucchini, sliced                                             1/2 tsp grounded nutmeg
3 portabello mushrooms, sliced                                1/2 tsp ground paprika
1/2 cup fresh parsley, minced                                   1 tsp dried oregano
3 cloves garlic, minced                                             1 tsp dried rosemary
1 medium onion, diced                                              1 Tbsp + 2 tsp extra virgin olive oil
1 medium eggplant, 1/4 inch slices                           ~2 tsp salt
1 cup Parmesan cheese, shredded                           ~2 Tbsp freshly grounded pepper
3 cups crushed tomatoes, low-sodium canned

Yield: 12 servings


1. Preheat oven to 400F.

2. Cook noodles according to package directions. Drain hot water out and immerse noodles in cold water.

3. Place sliced eggplants on a sheet pan and season with about 1 Tbsp olive oil, 1 clove minced garlic, 1 tsp
salt, and 2 tsp black pepper. Roast in preheated oven for 15-20 minute until soft. Set aside. Turn oven
temperature down to 350F.

4. Meanwhile, heat 1 tsp oil in a large saucepan, sauté onion and 1 clove minced garlic in oil for 1 minute.

5. Add crushed tomatoes; sauté for 5 minutes. Stir in 1 tsp black pepper, 2 Tbsp parsley, 1 tsp rosemary
and 1 tsp oregano, and sauté for 1 minute. Set aside.

6. Heat 1 tsp oil in a medium saucepan, sauté 1 clove minced garlic for 1 minute and stir in sliced zucchini
for 5 minutes until soft. Set aside and remain pan in medium heat. Add mushrooms for 5 minutes until
soft, then season with 1/4 tsp salt and 1/2 tsp black pepper. Set aside.

7. Drain tofu and break tofu into crumbs in a large bowl. Stir in the rest of parsley, garlic powder, nutmeg,
paprika, 1/2 tsp salt and 2 tsp black pepper.

8. Drain noodles. Spread 3 Tbsp onion tomato sauce into a 13-in. x 9-in. baking dish. Layer with three
noodles, roasted eggplant slices, half of the tofu mixture and 1 cup onion tomato sauce. Repeat layers of
noodles, sautéed zucchini, mushrooms, rest of tofu mixture and 1 cup tomato sauce. Top with remaining
noodles and tomato sauce. Sprinkle with cheeses.

9. Bake for 40-45 minutes.


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