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Loaded Vegetable Lasagna

A wholesome and flavorful Italian-inspired dish packed with layers of veggies, tofu ricotta, and plant-based cheeses, perfect for a hearty family meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 box whole grain lasagna noodles gluten-free, no-cook, or your preferred type
Vegetable Mixture Layer:
  • 1 carrot finely diced
  • 1 zucchini finely diced
  • 1 yellow squash finely diced
  • 1 small head of broccoli finely diced
Bell Pepper Layer:
  • 1/2 green bell pepper finely diced
  • 1/2 red bell pepper finely diced
  • 1/2 yellow bell pepper finely diced
  • 1/2 orange bell pepper finely diced
Tofu Ricotta Layer:
  • 1 block firm or extra-firm tofu drained overnight in the refrigerator
  • 1 bunch organic spinach finely chopped
  • 1/2 large bunch fresh basil finely chopped
Tomato Sauce Layer:
  • 1 bottle oil-free organic tomato sauce
  • 1/2 large bunch fresh Italian basil
Spice Mixture:
  • 1-2 tbsp Italian seasoning
  • 1 tsp red pepper flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 4 tbsp nutritional yeast optional
  • Salt to taste
Cauli Parmesan:
  • 2 cups finely grated cauliflower
  • 3-4 tbsp nutritional yeast
  • 1 tsp garlic powder
  • Salt to taste
Vegan Parmesan:
  • 1 cup raw cashews
  • 3-4 tbsp nutritional yeast
  • 1 tsp garlic powder
  • Salt to taste

Method
 

  1. Drain tofu overnight in the refrigerator.
  2. Steam and finely chop all vegetables.
  3. Mix the spice mixture to flavor the vegetable and bell pepper layers.
  4. Make the Cauli Parmesan: Combine grated cauliflower, nutritional yeast, garlic powder and salt. Mix well.
  5. Make the Vegan Parmesan: Blend raw cashews, nutritional yeast, garlic powder and salt in a food processor. Adjust seasoning to taste.
  6. Crumble the tofu in a bowl. Add chopped spinach, basil and spice mixture. Stir well.
  7. Preheat oven to 350°F (175°C).
  8. Use a glass or ceramic lasagna dish.
  9. Start with a layer of tomato sauce. Alternate layers of noodles, vegetable mixture, tofu ricotta, and bell peppers. Repeat until all ingredients are used.
  10. Add 1/2 cup of water to the tomato sauce jar, rinse and pour evenly over the top layer.
  11. Ensure noodles are buried beneath vegetable layers to absorb moisture and cook properly.
  12. Cover the dish and bake for 1 hour at 350°F.
  13. Sprinkle with Cauli Parmesan or Vegan Parmesan.
  14. Serve hot with a fresh salad and garlic bread.
  15. Enjoy your wholesome and delicious plant-based lasagna!