Vegetable Lasagna Recipe

Name: Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Vegetable Lasagna

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