Vegetarian No Cook Alfredo Lasagna

“Absolutely fantastic vegetarian lasagna that even carnivores will devour.”
1hr 30mins

Ingredients Nutrition


  1. Cook and drain the frozen Italian vegetables slightly shorter than package directions.
  2. Brown the onion and garlic in a skillet Be careful not to burn the garlic. Add chunky tomato sauce and tomato paste, ground pepper, and oregano.
  3. In a large bowl mix ricotta and/or tofu, cottage cheese, eggs, parsley, mozzarella and provolone cheeses.
  4. Spray the bottom and sides of a 9 x 13 inch baking pan with non stick cooking spray.
  5. Spread 1/4 of the tomato sauce mixture in the bottom of the baking pan. Top with a layer of UNCOOKED noodles, leaving about 1/4 inch space between noodles. Layer 1/4 tomato sauce, 1/3 vegetables, 1/3 Alfredo sauce and then 1/3 tofu/ricotta mixture, in that order. Repeat until you have made three layers of each. Cover with foil and bake at 350 degrees F for about 50 minutes. Remove foil, layer with 1/3 cup Parmesan cheese and continue baking about 15 to 20 minutes, until nicely brown on top. Serve with additional Parmesan cheese to taste.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a