Veggie lasagna is so delicious that you’ll never miss all that greasy meat. Mushrooms and summer squash plus my tofu marinara are the stars of this show. Get ready to convert your friends and family to the lighter, vegan side!
Serves 8
Lasagna Ingredients:
1 tablespoon extra-virgin olive oil
1 yellow onion, finely chopped
4 garlic cloves, finely minced
10 ounces white or brown button mushroom caps, stemmed and thinly sliced
1 teaspoon sea salt
1 large summer squash, ends trimmed, halved lengthwise, and thinly sliced crosswise
1 large zucchini, ends trimmed, halved lengthwise, and thinly sliced crosswise
3/4 cup finely chopped fresh basil leaves,
1/2 cup grated Parmesan cheese (use vegan cheese, if desired:)
4 cups (1 recipe) Herbed Tofu Marinara (Recipe Below)
9 no-boil lasagna noodles
Herbed Tofu Marinara Ingredients:
1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely minced
1/2 14-ounce package firm tofu, crumbled
One 28-ounce can crushed tomatoes with juice
1 teaspoon dried oregano
2 teaspoons sea salt
1 tablespoon balsamic vinegar
Directions for Marinara:
Heat the olive oil in a large pot over high heat. Add the onion and cook until soft, stirring often, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tofu, and then add the tomatoes, oregano, and 1 teaspoon of salt. Bring to a simmer and then reduce the heat to medium-low. Cook until the sauce has reduced and thickened slightly, about 15 minutes. Stir in the vinegar and turn off the heat.
Directions for Lasagna:
Heat the oven to 350°F.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft, stirring often, for 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute, and then add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and are tender, about 7 minutes. Stir in the salt and set aside.
Place a 9- by 13-inch baking dish on your counter. Spread 1 cup of marinara in the bottom of the pan and top with 3 uncooked noodles. Cover with half of the squash, half of the mushrooms, 1/4 cup of basil, and 2 tablespoons of cheese. Ladle 1 cup of marinara on top and then cover with another 3 noodles. Repeat the layering using the remaining squash and mushrooms and another 1/4 cup of basil and 2 tablespoons of cheese. Add 1 cup of marinara, the last 3 noodles, and the last 1 cup of marinara. Reserve the remaining basil and cheese.
Cover the baking dish with aluminum foil and bake until the noodles and squash are tender and the sauce bubbles around the edges, about 50 minutes. Remove the foil, sprinkle with the remaining 1/4 cup of cheese and let the lasagna bake uncovered for an additional 10 minutes. Remove from the oven and let the lasagna rest for at least 20 minutes before slicing. Sprinkle each portion with some of the remaining basil.
Slim Scoop!
Don’t skip this recipe just because you roll solo. Make, divide, and store for lunches or dinners. Or better yet, invite your crew over to share the wealth!
