This Vegetable Lasagna “Curls” is a comforting and vibrant main dish that reimagines traditional Italian comfort food with a lighter, plant-based approach. The recipe combines tender lasagna noodles with a rich marinara sauce and a creamy mixture of tofu cottage cheese, creating a satisfying texture without the heavy dairy. Fresh broccoli flowerets and earthy mushrooms add a wonderful crunch and depth, while diced green onions, fresh basil, and oregano provide bright, aromatic notes that cut through the richness. Nutritional yeast adds a subtle savory, cheesy finish that appeals to both vegans and cheese lovers alike. Its an excellent choice for weeknight dinners, potlucks, or anytime you crave a warm, homemade meal that feels indulgent yet wholesome. The assembly is straightforward, making it perfect for busy evenings, and it reheats beautifully, making meal prep a breeze.
Vegetable Lasagna “Curls”
Description
This Vegetable Lasagna "Curls" is a comforting and vibrant main dish that reimagines traditional Italian comfort food with a lighter, plant-based approach. The recipe combines tender lasagna noodles with a rich marinara sauce and a creamy mixture of tofu cottage cheese, creating a satisfying texture without the heavy dairy. Fresh broccoli flowerets and earthy mushrooms add a wonderful crunch and depth, while diced green onions, fresh basil, and oregano provide bright, aromatic notes that cut through the richness. Nutritional yeast adds a subtle savory, cheesy finish that appeals to both vegans and cheese lovers alike. Its an excellent choice for weeknight dinners, potlucks, or anytime you crave a warm, homemade meal that feels indulgent yet wholesome. The assembly is straightforward, making it perfect for busy evenings, and it reheats beautifully, making meal prep a breeze.Ingredients
Directions
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Preheat oven to 375F (190C).
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Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
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In a large skillet over medium heat, saut diced green onions and chopped mushrooms until softened and mushrooms are browned, about 5-7 minutes.
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Add broccoli flowerets to the skillet and cook for another 3-4 minutes until tender-crisp. Remove from heat.
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In a bowl, mix tofu cottage cheese with fresh basil, oregano, parsley, and nutritional yeast. Stir until well combined.
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Spread half of the marinara sauce in the bottom of a 9x13-inch baking dish.
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Lay 4 noodles in the dish, slightly overlapping. Spread half of the tofu mixture over the noodles.
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Top with half of the vegetable mixture. Add another layer of noodles, remaining tofu mixture, remaining vegetables, and remaining noodles.
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Top with remaining marinara sauce. Cover with foil and bake for 25 minutes.
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Remove foil and bake for an additional 10-15 minutes until bubbly and heated through.
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Let rest for 10 minutes before slicing into squares. Garnish with fresh parsley if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 651.2kcal
- % Daily Value *
- Total Fat 25.3g39%
- Saturated Fat 6.2g31%
- Cholesterol 78.9mg27%
- Sodium 2615.7mg109%
- Total Carbohydrate 80.0g27%
- Dietary Fiber 9.7g39%
- Sugars 13.9g
- Protein 36.7g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
