“This is an easy vegetarian lasagna recipe adapted from Yves Veggie. It can be made Vegan by substituting the mozzarella cheese with soy cheese. I use an Italian herb firm tofu but any plain firm tofu would work just as well.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Spray a 9x13 lasagna pan lightly with oil
  3. Sauté the onions and garlic in oil over medium heat until soft. Set aside to cool.
  4. In a bowl mix tofu with salt, pepper, oregano, flour, cooked spinach and sautéed onions.
  5. In another bowl, crumble the vegetarian ground round and mix with 3 cups of tomato sauce.
  6. Layer the lasagna pan:.
  7. Spread 1/2 cup of the reserved tomato sauce on the bottom of the pan and set 3 lasagna noodles in the sauce (leave space between them – they expand while cooking).
  8. Cover noodles with half of vegetarian ground round mixture followed by 1 cup of shredded cheese.
  9. Arrange 3 noodles on top followed by the spinach mixture.
  10. Spread remaining vegetarian ground round mixture over followed by 1 cup of shredded cheese.
  11. Place the last 3 lasagna noodles on top and cover with the rest of the tomato sauce.
  12. Top lasagna with remaining cheese & bake for 45 minutes, or until noodles are tender.

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