Main Dishes Pasta Lasagna Recipes Vegetarian Lasagna Recipes Meatless Monday Lasagna 5.0 (2) 1 Review 1 Photo 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. Recipe by Kristin Published on February 14, 2013 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 35 mins Cook Time: 1 hrs 5 mins Additional Time: 10 mins Total Time: 1 hrs 50 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 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 Directions Preheat the oven to 375 degrees F (190 degrees C). 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. 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. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 669 Calories 27g Fat 73g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved