Vegetable Lasagna Recipe | Vegetarian Times Skip to main content

Vegetable Lasagna



Ingredient Line: 
1 26-oz. jar natural pasta sauce
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1 8-oz. pkg. no-boil lasagna noodles
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1 16-oz. pkg. soft tofu, well drained and mashed with fork until smooth
Ingredient Line: 
1 cup cooked cauliflower,
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1 cup cooked zucchini
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1 cup cooked spinach
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1 8-oz. pkg. part-skim shredded mozzarella cheese or mozzarella-style soy cheese (2 cups)


  1. Preheat oven to 350°F. Spread thin layer of sauce over bottom of 13 x 9-inch glass or ceramic baking pan. Top with layer of 3 or 4 lasagna noodles. Gently spread one-third of the mashed tofu over noodles, then top with one-third of the remaining sauce.
  2. Sprinkle about one-third of the vegetables over sauce, then top with one-third of the cheese. Repeat layering twice, beginning with noodles and ending with cheese.
  3. Cover with foil and bake until noodles are tender, 35 to 40 minutes. If desired, uncover and continue baking until cheese is golden, about 5 minutes. Remove from oven and let stand 5 minutes before serving.

Nutrition Information: 

14 g
Total Fat: 
8 g
Saturated Fat: 
3 g
21 g
15 mg
766 mg
2 g
8 to 10 kid-size servings

Comments on this Recipe

I have been making this lasagna since it was first published in your magazine. It is flexible when it comes to what vegetables you can put in it, just keep it to 3-4 cups cooked vegetables. Making it tonight with broccoli and mushrooms. Making it was my introduction to no boil lasagna noodles. They are a great invention, since I think working with cooked lasagna noodles is probably like wrestling an octopus. I usually add garlic to the tofu, and Italian spices to the sauce. This is a great, basic recipe for both adults and kids.