Vegetable Lasagna “Curls”

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.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 651.2

Dietary: Vegetarian

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

12 Lasagna Noodles
1 pound Tofu cottage cheese
2 cup Broccoli flowerets
1 cup Mushrooms; chopped
2 Green Onions; diced
2 tablespoon Basil, fresh; chopped
1 teaspoon Oregano, fresh; chopped
1 tablespoon Parsley, fresh; chopped
2 cup Marinara sauce
2 tablespoon Nutritional yeast flakes

Directions

1
Preheat oven to 375F (190C).
2
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.
3
In a large skillet over medium heat, saut diced green onions and chopped mushrooms until softened and mushrooms are browned, about 5-7 minutes.
4
Add broccoli flowerets to the skillet and cook for another 3-4 minutes until tender-crisp. Remove from heat.
5
In a bowl, mix tofu cottage cheese with fresh basil, oregano, parsley, and nutritional yeast. Stir until well combined.
6
Spread half of the marinara sauce in the bottom of a 9x13-inch baking dish.
7
Lay 4 noodles in the dish, slightly overlapping. Spread half of the tofu mixture over the noodles.
8
Top with half of the vegetable mixture. Add another layer of noodles, remaining tofu mixture, remaining vegetables, and remaining noodles.
9
Top with remaining marinara sauce. Cover with foil and bake for 25 minutes.
10
Remove foil and bake for an additional 10-15 minutes until bubbly and heated through.
11
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.

Keywords: vegetarian, vegan, lasagna, tofu, broccoli, mushrooms, marinara, italian, plant-based, comfort-food, baked, noodles, herbs, dinner, family-friendly, healthy, protein-rich, meal-prep, easy, flavorful

Read it online: https://www.chefs-mate.com/recipe/vegetable-lasagna-curls/