Looking for a healthier lasagna? This hearty vegetarian lasagna is packed with 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 vegetable 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 vegetable 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. 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.
Tips for Making Vegetable Lasagna
- 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.
- 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.