Meatless Monday Lasagna


We are always looking for recipes to add to our Meatless Monday rotation. Bumping up the protein is important for our 3 kids, so adding tofu to the cheese mixture of vegetarian lasagna works great. Use the excess tofu to make a high-protein salad dressing.

Prep Time:
35 mins
Cook Time:
1 hrs 5 mins
Additional Time:
10 mins
Total Time:
1 hrs 50 mins
8 servings


  • 1 (16 ounce) package dry lasagna noodles

  • 3 tablespoons olive oil, divided

  • 4 cups shredded part-skim mozzarella cheese, divided

  • 1 (15 ounce) container part-skim ricotta cheese

  • ½ cup shredded Parmesan cheese, divided

  • 4 ounces silken tofu

  • 2 large eggs

  • 2 large carrots, shredded

  • 2 medium zucchini, diced

  • 1 medium yellow onion, diced

  • 1 medium red bell pepper, diced

  • 1 cup sliced portobello mushrooms

  • 1 ½ (28 ounce) jars pasta sauce

  • 4 ounces fresh baby spinach


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.

  3. Meanwhile, mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, tofu, and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.

  4. While the noodles are cooking, heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots, zucchini, onion, bell pepper, and mushrooms; saute until tender, 5 to 7 minutes. Add pasta sauce and spinach; simmer until sauce is heated through and spinach is wilted, about 3 minutes.

  5. Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles, overlapping slightly, over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles, cheese-tofu mixture, and sauce. Top with mozzarella-Parmesan mixture.

  6. Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.

Cook's Notes:

If you want to make this for picky eaters, use an immersion blender to make the veggies disappear into the pasta sauce.

Choose a high quality pasta sauce that you love. That is where all of the seasoning comes from. I love Bertolli's(R) Arrabiatta and I add 3 cloves of minced garlic to the veggies. Although extra sauce seems inconvenient, 1 jar does not create a moist enough lasagna. We always have leftovers, so I top the cold lasagna with leftover pasta sauce and microwave. This keeps it from becoming dry when reheated.

Nutrition Facts (per serving)

669 Calories
27g Fat
73g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 669
% Daily Value *
Total Fat 27g 34%
Saturated Fat 12g 59%
Cholesterol 106mg 35%
Sodium 1160mg 50%
Total Carbohydrate 73g 26%
Dietary Fiber 8g 28%
Total Sugars 19g
Protein 36g
Vitamin C 36mg 182%
Calcium 737mg 57%
Iron 4mg 23%
Potassium 1095mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love