Easy Day Vegetable Lasagna

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Servings: 6 Difficulty: Advanced
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A hearty, layered pasta bake with creamy tofu filling and rich tomato sauce
Easy Day Vegetable Lasagna recipe image

This comforting vegetarian lasagna is a weeknight winner, combining tender noodles with a creamy tofu and spinach filling nestled in a savory low-fat spaghetti sauce. The dish is loaded with fresh green onions and earthy mushrooms, creating a robust flavor profile that satisfies without the heavy richness of traditional cheese-heavy versions. Perfect for busy evenings or meal prep, it bakes up golden and bubbly, offering a satisfying texture that holds together well. Serve with a simple side salad for a complete, home-style meal that feels indulgent yet light. It’s a reliable recipe that brings warmth and Italian-inspired comfort to your dining table, appealing to both vegans and omnivores alike.

Easy Day Vegetable Lasagna recipe image
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Easy Day Vegetable Lasagna

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1132.2

Description

This comforting vegetarian lasagna is a weeknight winner, combining tender noodles with a creamy tofu and spinach filling nestled in a savory low-fat spaghetti sauce. The dish is loaded with fresh green onions and earthy mushrooms, creating a robust flavor profile that satisfies without the heavy richness of traditional cheese-heavy versions. Perfect for busy evenings or meal prep, it bakes up golden and bubbly, offering a satisfying texture that holds together well. Serve with a simple side salad for a complete, home-style meal that feels indulgent yet light. It&# 226;ÂÂs a reliable recipe that brings warmth and Italian-inspired comfort to your dining table, appealing to both vegans and omnivores alike.

Ingredients

Directions

  1. Preheat your oven to 350ðF (175ðC). Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
  2. In a large skillet over medium heat, warm the soy oil. Add the chopped green onions and sliced mushrooms (if using, as implied by directions) and sauté until softened and fragrant, about 5-7 minutes.
  3. Stir the jar of low-fat spaghetti sauce into the skillet with the sautéed vegetables. Heat through and set aside.
  4. In a large bowl, combine the defrosted and drained frozen spinach, firm silken tofu, egg (or flax egg for vegan option), salt, pepper, garlic powder, and oregano. Mix thoroughly until smooth and well-blended.
  5. Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.
  6. Layer uncooked lasagna noodles over the sauce, breaking them slightly to fit the dish if necessary.
  7. Spread half of the tofu-spinach mixture evenly over the noodles, followed by another layer of noodles.
  8. Spread the remaining tofu-spinach mixture over the second layer of noodles, then add the final layer of noodles.
  9. Pour the remaining sauce mixture over the top, ensuring all noodles are covered.
  10. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
  11. Remove the foil and sprinkle the shredded low-fat mozzarella cheese evenly over the top.
  12. Return to the oven and bake uncovered for an additional 15 minutes, until the cheese is melted and bubbly.
  13. Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1132.2kcal
% Daily Value *
Total Fat 11.6g18%
Saturated Fat 2.0g10%
Cholesterol 0.0mg0%
Sodium 15.3mg1%
Total Carbohydrate 213.7g72%
Dietary Fiber 17.1g69%
Sugars 10.4g
Protein 42.7g86%

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

Keywords: lasagna, vegetarian, vegan, tofu, spinach, mushrooms, green onions, spaghetti sauce, easy dinner, family meal, baked pasta, comfort food, meal prep, healthy, low fat, italian style, plant based, weeknight dinner
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