Tofu Veggie Lasagna
Indulge in the wholesome goodness of this Tofu Veggie Lasagna, a hearty, plant-forward twist on the classic comfort food. Perfect for vegetarians and veggie lovers alike, this dish layers tender lasagna noodles with a creamy tofu-spinach ricotta, sautéed zucchini, carrots, mushrooms, and vibrant marinara sauce. Fresh basil and two kinds of cheese—melty mozzarella and savory Parmesan—add irresistible flavor, while baked layers meld together into cheesy perfection. With a prep time of just 30 minutes, this crowd-pleaser is ideal for weeknight dinners or cozy family gatherings. Serve warm, and don't forget a garnish of fresh basil for an extra burst of brightness. Healthy, satisfying, and bursting with garden-fresh flavors, this recipe is a must-try for anyone seeking a comforting vegetarian meal.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 16 ounces Firm tofu
- 5 ounces Spinach
- 2 medium Zucchini
- 2 medium Carrot
- 8 ounces Mushrooms
- 4 cloves Garlic
- 2 tablespoons Olive oil
- 24 ounces Marinara sauce
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Basil leaves, fresh
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions, then drain and lay them out flat on a clean towel to cool.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add diced zucchini, carrots, and mushrooms to the skillet. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender. Remove from heat and set aside.
In a medium mixing bowl, crumble the tofu using your hands or a fork. Stir in the chopped spinach, fresh basil, salt, and black pepper, mixing well to create the tofu ricotta filling.
Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce, slightly overlapping them. Spread one-third of the tofu ricotta filling over the noodles, followed by one-third of the cooked vegetable mixture and one-third of the remaining marinara sauce.
Sprinkle one-third of the shredded mozzarella cheese over the top.
Repeat the layering process two more times (noodles, tofu mixture, vegetables, marinara, mozzarella).
Finish with a final layer of noodles topped with marinara sauce, remaining mozzarella, and grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake for 40 minutes.
Remove the foil and bake an additional 20 minutes until the cheese is melted and bubbly.
Let the lasagna cool for 10–15 minutes before slicing and serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 8.1 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 942 mg | 72% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
