Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 whole wheat or brown rice lasagna noodles; non stick cooking spray; 2 cups diced carrots; 3 medium zucchini, chopped; 3 medium yellow squash, chopped; 3 cups broccoli florets, chopped; 3 cloves garlic, chopped; 1 pound firm tofu; 1/4 cup lemon juice; 1/4 cup raw tahini (pureed sesame seeds); 1/4 cup unsweetened shredded coconut; 1/4 cup nutritional yeast; 2 tablespoons chopped fresh parsley; 1 3/4 cups pasta sauce, no or low salt, divided; 1 cup tomato sauce, no salt; 1 tablespoon oregano; 1 tablespoon Italian seasoning; 1 cup chopped scallions; 8 cups organic baby spinach; 1 cup shredded soy cheese

Servings: persons

12 whole wheat or brown rice lasagna noodles
non stick cooking spray
2 cups diced carrots
3 medium zucchini, chopped
3 medium yellow squash, chopped
3 cups broccoli florets, chopped
3 cloves garlic, chopped
1 pound firm tofu
1/4 cup lemon juice
1/4 cup raw tahini (pureed sesame seeds)
1/4 cup unsweetened shredded coconut
1/4 cup nutritional yeast
2 tablespoons chopped fresh parsley
1 3/4 cups pasta sauce, no or low salt, divided
1 cup tomato sauce, no salt
1 tablespoon oregano
1 tablespoon Italian seasoning
1 cup chopped scallions
8 cups organic baby spinach
1 cup shredded soy cheese

1
Preheat oven to 400F.
2
Cook lasagna noodles according to package directions.
3
Lightly spray a large baking pan with cooking spray and place 1/2 of the carrots, zucchini, squash, broccoli, and garlic in pan. Bake for 20 minutes.
4
Squeeze water from tofu. Blend the tofu, lemon juice, tahini, shredded coconut, nutritional yeast, and parsley in a food processor and put aside.
5
In a blender, blend the other half of the vegetables with 1 cup of the pasta sauce, tomato sauce, oregano, Italian seasoning, and scallions to make a thick veggie paste. Reserve the remainder of the pasta sauce. Spread 1/8 cup of the blended sauce in the bottom of a large glass baking dish.
6
Stir the roasted vegetables into the rest of the blended sauce.
7
In the baking pan, make 3 layers starting with four cooked lasagna noodles then spreading 1/3 of the tofu mixture on top of the noodles, 1/3 of the sauce w/roasted veggies, and 4 cups fresh spinach leaves. Repeat for another layer, then put the last layer of noodles on top with remaining tofu mixture and sauce w/roasted veggies. Carefully spread the reserved 3/4 cup pasta sauce over the top and sprinkle with shredded soy cheese. Cover the top of the pan with non-stick foil, and bake in the oven at 350 degrees for 40 minutes.

1782

kcal

Calories

Fat

336

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 12 whole wheat or brown rice lasagna noodles, non stick cooking spray, 2 cups diced carrots, 3 medium zucchini, chopped, and more.

Yes, Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions