How to Make Veggie Lasagna with Tofu

All those veggie lovers who want to enjoy a pasta meal but are health conscious, can try a Tofu Lasagna, packed with vegetables. Plenty of tomato sauce and spinach is used in this recipe, making it an iron-rich dish for your family.

Prep time: 45 min
Cook time: 30 to 35 min
Bake time: 30 to 35 min
Total time: 1 hrs 55 min
Yield: 6 servings
Utensils: Oven, sauce pan, blender or food processor, lasagna pan.

Lasagna noodles, cooked and drained: 8 ounces
Tomato sauce: 1/2 cup
Extra firm tofu: 14 ounces
Soymilk: 1/4 cup
Dried oregano: 1 teaspoon
Dried basil: 2 teaspoons
Salt: 1 teaspoon
Lemon juice: 2 tablespoons
Garlic cloves, minced: 2
Small onion, minced: 1
Spinach, chopped: 2 cups
Olive oil: 1/4 cup
Medium sweet red pepper, julienned: 1
Fresh mushrooms, sliced: 8 ounces
Small zucchini, cut into 1/4 inch slices: 2
Medium carrots, sliced very thin (or shredded): 2
Tomato sauce: 1 1/2 cups
Water: 1/2 cup


  • 1

    Preheat your oven to 350 degrees Fahrenheit.

  • 2

    Put tofu, oregano, basil, soy milk, onion, garlic, lemon juice and salt in the blender or food processor and pulse it for a couple of minutes or until you get a smooth paste.

  • 3

    Pour the paste out in a medium sized bowl before adding chopped spinach. Now stir the mixture well and set aside.

  • 4

    Heat oil in a large sauce pan and sauté zucchini, mushrooms, carrots and red pepper for one to two minutes.

  • 5

    Once the vegetables are crisp and tender, add tomato sauce and water before bringing it to boil.

  • 6

    After the mixture starts boiling, reduce the heat and allow the vegetables to simmer, covered for half an hour, but stir occasionally.

  • 7

    Remove the tofu mixture from the heat and divide it in three equal parts.

  • 8

    Take a lasagna pan and line its base with a thin layer of tomato sauce. The sauce should cover the bottom of the dish, but should not be flowing in the pan.

  • 9

    Add a layer of boiled and drained lasagna noodles, and top them with one part of the tofu mixture.

  • 10

    Apply another layer of lasagna noodles and pour the tofu mixture over it. Now add the final lasagna layer and pour the remaining veggie mixture over it, spreading it evenly.

  • 11

    Put the lasagna pan in the oven, preheated to 350 degrees, and bake it uncovered for 30 to 35 minutes.

  • 12

    Remove from the oven and allow it to set at room temperature for five to 10 minutes, before cutting and serving.

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