Veggie Lasagna

Here is my take on an italian favorite. A little lighter, a bit more protein, and a few more veggies. Substituting the crushed soft tofu for the traditional ricotta is an easy switch that yields a reduction in fat and a boost in protein that no one notice unless you tell them. Serve this up with my favorite caesar recipe and you have yourselves a hearty and healthy italian feast. Mangia!

Serves 8

1/2 Yellow Onion Chopped

2 Medium Portobello Caps Chopped

1 Carrot Chopped

2 Large Cloves of Garlic Chopped

2 Handfuls Baby Spinach Chopped

1/4 Cup Chopped Basil

1 12 oz Package Soft Tofu

1 Package No-Bake Whole Wheat Lasagna Noodles

1 Large Jar Tomato Sauce of Choice

3/4 Cups Shredded Parmesan

1 Cup Shredded mozzarella

1 Tsp Salt

1 Tbsl Pepper

Heat 1 Tbsl olive oil over medium high heat. Add onions and saute until soft about 4 minutes. Add garlic, mushrooms, carrot and salt and cook until mushrooms have released their liquid that the mixture is dry. Transfer to a medium bowl.

Add spinach, basil, tofu and pepper and mix thoroughly.

Grease a large glass backing dish with olive oil. Add 1/4 jar sauce to bottom, layer a sheet of pasta, then use hands to add tofu/veggie mixture. Sprinkle with 1/4 cup parm and mozz. More pasta, more sauce, more filling, more cheese. Finish with pasta, sauce and the rest of the cheese.

This can be done up to 1 day in advance, cover well and refrigerate. When you are ready to cook, pre-heat the oven to 400 degrees. Cook for 40 minutes. Remove cover and broil until cheese bubbles for a couple more minutes.


2 Comments on “Veggie Lasagna”

  1. Anonymous says:

    Great post. This is like Oprah’s vegetarian lasagna recipe and she uses fresh basil and plenty of vegetables for a delicious vegetarian meal like this one!!

  2. Sounds delicious! Great class tonight and nice meeting you, neighbor!


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