Looking for a healthier lasagna? This hearty vegetarian lasagna is packed with protein and flavor, easy to prepare and perfect for making ahead.

Whenever I'm planning to go away for vacation, I find myself desperately trying to clean out the refrigerator that week. Some things easily freeze, but the vegetables are almost always destined for vegetable lasagna.

I like to make this veggie packed dish the night before a trip and kick back with a nicely paired glass of Chianti and maybe even follow it up with some affogato.

Some time ago, I began making my meatless lasagna recipe with "tofu ricotta" in place of ricotta cheese. We really wanted to cut back on cheese and add more protein to our vegetarian diet. This has become our go-to lasagna recipe ever since. 

I've use tofu ricotta in my spinach stuffed shells too. I can honestly say that I don't miss the ricotta at all and we eat our lasagna guilt free.

There are so many reasons why I love this tofu vegetable lasagna. It's packed with veggies, lower in fat, freezes well, and not as time consuming as you might think. 

Ingredients for Vegetable Lasagna

There are four layers to this lasagna: the noodles, the vegetables, the sauce, and the tofu-ricotta. 

For the Noodles:

I have always used no boil lasagna noodles. They really do cook well with moisture provided by the sauce, vegetable and tofu layers. 

Vegetable Layer:

• Olive Oil: for cooking the vegetables
• Onion: Use either yellow or red onion.
• Red Bell Pepper: Orange or yellow bell peppers can be used as a substitute. Don't use green bell peppers.  
• Garlic: Use fresh garlic for the best aroma and flavor. 
• Carrots: Finely chop peeled carrots or use a food processor to make it easy. Alternatively you can use shredded carrots. 
• Yellow Squash: Green zucchini can also be used as a substitute. 
• Baby Spinach:  Only use fresh baby spinach. I have tried it with regular fresh spinach and frozen spinach and it does not come out the same. 
• Spices: Salt, black pepper, oregano

Tofu Layer: 

• Extra Firm Tofu: I have only tried this recipe with extra firm tofu which tends to have less water than softer tofu. You don't want excess water in your lasgana.
• Parmesan Cheese: This adds some salty flavor to your tofu.

Sauce:

• Crushed Tomatoes: Use canned crushed tomatoes, undrained.
• Fresh Basil: Fresh basil gives the best flavor and aroma.
• Spices: salt, sugar, black pepper, oregano.

How To Make Vegetable Lasagna:

Making lasagna sounds like a lot of work but each layer is very quick and assembly takes no time at all. For detailed step-by-step instructions, scroll down to the recipe card. Let's start!

To prepare the veggie layer, heat olive oil in a large skillet over medium heat. Sauté the onions, bell pepper, and garlic for 1-2 minutes until softened.

Add the carrot and squash, cooking for another 4-5 minutes. Then, stir in the baby spinach along with salt, pepper, and oregano, cooking for an additional minute before removing the pan from heat. Done!

For the tofu layer,  combine the tofu and parmesan in the bowl of a food processor and blend until smooth, season with salt, and set aside.

I sometimes add a squeeze of lemon juice to here and this is where I also sneak in some nutritional yeast for nutrition and flavor especially when skipping the parmesan cheese. Both are totally optional.

Next, make the sauce by simmering tomatoes with salt, sugar, pepper, basil, and oregano for a few minutes. To assemble, preheat the oven to 375°F and spray a 9x13-inch glass baking dish with nonstick spray.

Spread a cup of sauce on the bottom, then layer three uncooked noodles topped with portions of the tofu and veggie mixtures, followed by another layer of sauce.

Repeat this layer once more, then finish with a final layer of noodles and the remaining sauce. 

Sprinkle with shredded mozzarella, cover with aluminum foil, and bake for 50 minutes. This is not an an exact time as ovens can vary. Check the top layer noodles to see if they are cooked through.

Uncover and bake an additional 5-10 minutes until the cheese is bubbly. Garnish with chopped basil and let rest for 10 minutes before serving.

Tips for Making Vegetable Lasagna

• Use extra firm tofu. This will give you the best consistency.
• This recipe works great with "no boil" noodles. I recommend this over boiling your own noodles.
• Use your food processor if you have one. I like to have all the vegetables finely chopped in the lasagna. It saves chopping time and also helps to get the tofu to the right consistency quickly.  And if you have a picky vegetable eater, they won't know what's in it.
• Combine layers. If I'm in a hurry, I will combine the veggie layer with the sauce layer. After cooking the veggies, add the sauce ingredients to the same pot and follow the sauce instructions in the recipe. Just be sure to use a bigger pot when cooking.

For Vegan Tofu Lasagna

Check that your no boil noodles are vegan. Whole Foods 365 brand no boil noodles are vegan friendly and work great in this recipe.

To make a completely vegan tofu lasagna, substitute the parmesan and mozzarella cheeses for vegan cheeses. I have also made versions where I completely skipped all the cheese. For the tofu layer I simply added a little extra salt for flavor. Occasionally I will also add 2-3 Tablespoons of nutritional yeast to the tofu for it's health benefits and to add some "cheesy" flavor.

Other Substitutions

• If you don't want to make "tofu ricotta", eliminate the tofu and parmesan cheese and replace it with 15 oz. of ricotta. There's no need to run it through the food processor. Salt and pepper to taste and mix it by hand. Alternatively, you can use a combination of ricotta and tofu in any ratio that you want.
• Use a jar sauce. If you are in a hurry, you can also use your favorite jar sauce instead of making your own.

Storing

Leftover lasagna can be stored in the refrigerator in an airtight container for up to 5 days. You can also freeze it for up to 1 month.

I first shared this vegetable lasagna recipe on Food Fanatic, so be sure to visit it there along with my other recipes.