Vegetable Lasagna


Vegetable Lasagna

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Servings and Ingredients

Serves 10
1(26 oz) jar natural pasta sauce, divided
1(8 oz) pkg no-boil lasagna noodles, divided
1(16 oz) pkg soft tofu, well drained and mashed with fork until smooth, divided
3 c.chopped cooked fresh vegetables (such as broccoli, cauliflower, zucchini and/or spinach), divided
1(8 oz) pkg part-skim shredded mozzarella or mozzarella-style soy cheese (2 cups), divided


  1. Preheat oven to 350 degrees.
  2. Spread a thin layer of pasta sauce over the bottom of a 9-by-13-inch glass or ceramic baking pan. Top with a layer of 3 or 4 lasagna noodles. Gently spread one-third of mashed tofu over noodles. Top with one-third of remaining pasta sauce. Sprinkle about one-third the vegetables over the sauce. Top with one-third of the cheese.
  3. Repeat layers twice more, beginning with noodles and ending with cheese: noodles, tofu, sauce, vegetables, cheese. Cover with foil.
  4. Bake at 350 degrees until noodles are tender, 35 to 40 minutes.
  5. If desired, uncover pan and bake until cheese is golden, about 5 minutes. Let stand 5 minutes before serving.

Nutrition facts


206 Calories per serving

Amounts Per Serving

  • Total Fat: 8g
  • Cholesterol: 15mg
  • Sodium: 770mg
  • Total Carbohydrates: 21g
  • Protein: 14g