Easy Day Vegetable Lasagna
Submitted by smitty22512
Vegetable lasagna with tofu, spinach, mushrooms, and melted mozzarella layered with no-boil noodles. A hearty meat-free dinner for six with only 10 minutes of prep.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsA vegetable lasagna that skips the ricotta and uses silken tofu instead, giving you that same creamy layer with a lighter feel. Sauteed mushrooms and green onions get stirred into spaghetti sauce for a quick, chunky filling.
The noodles go in uncooked, which is the real time-saver here. The sauce steams them tender under the foil while everything bakes together into one bubbling, cheesy pan.
A blanket of melted mozzarella on top gets golden and stretchy in the final 15 minutes. Let it rest before cutting so the layers hold their shape on the plate.
Kitchen Tips
- Squeeze the spinach dry. Frozen spinach holds a lot of water. Wring it out in a clean towel until nothing drips, or your lasagna will be soggy.
- Use enough sauce. The uncooked noodles need plenty of liquid to soften properly. Make sure every layer is well-coated.
- Rest for 10 full minutes after baking. It’s tempting to cut in right away, but the layers need time to firm up.
Variations
- Add zucchini: Layer in thinly sliced zucchini alongside the spinach for more veggie bulk.
- Vegan version: Skip the egg and mozzarella, and use nutritional yeast or vegan cheese on top.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Spray a 9×13-inch baking pan with non-stick vegetable coating.
Sauté green onions and mushrooms in soy oil.
Add spaghetti sauce.
Set aside.
Combine tofu, spinach, egg, and seasonings and mix well.
In baking dish , begin with bottom layer of spaghetti sauce mixture, followed by uncooked noodles, tofu mixture, noodles, and top with remaining sauce.
Bake for 45 minutes, covered with aluminum foil.
Top with cheese and bake 15 minutes more.
Allow to stand 10 minutes before serving.
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