Home Recipes Main dishes Vegetarian Lasagna Vegetarian Lasagna Ingredients Preparation Nutrition Comments Ingredients Preparation Nutrition Comments Vegetarian Lasagna Try This Delicious Tofu and Vegetable Lasagna! Here is a vegetarian lasagna recipe that won’t leave you starving! We traded the classic lasagna pastas for zucchini and eggplant slices, but you could always include one or two pasta layers in this dish if you really enjoy them. Plus, this lasagna is an excellent way to eat more vegetables. The secret behind the recipe? Roasted vegetables for more flavours! Yep, a lasagna with fresh vegetables is just as good! Enjoy! Possible additions? If you feel like it, you could add spinach or Italian tomato slices to your lasagna. A few fresh basil leaves would also be fabulous! SIMPLY DELICIOUS: Love comforting meals? Cook this Chinese macaroni, this chicken noodle soup, these oven-baked chicken thighs, these homemade nachos, or this slow cooker pulled pork! Economical Egg-free Gluten-free High in protein Peanut-free Vegetarian Comfort food Dinner party Italian To freeze Imprimer Cook mode Par :Hubert Cormier, Ph.D. in nutrition Preparation 35 min Cooking 1 h 15 4 servings Piece of cake (easy) Ingredients Metric Imperial Vegetarian lasagna Eggplant, cut lengthwise - 1 1 To discover! Zucchinis, cut lengthwise - 3 3 To discover! Olive oil - 1 tablespoon 15 mL To discover! Salt and pepper - To taste To taste To discover! Tofu, crumbled - 1 block 454 g To discover! Onion, chopped - 1 1 To discover! Garlic cloves, chopped - 3 3 To discover! Diced tomatoes - 1 can 796 mL To discover! Dried oregano - 2 tablespoons 30 mL To discover! Dried basil - 2 tablespoons 30 mL To discover! Dried parsley - 1 tablespoon 15 mL To discover! Sugar - 1 tablespoon 15 mL To discover! Cottage cheese - 500 g 500 g To discover! Mozzarella cheese, grated - 2 ½ cup 625 mL To discover! Preparation Vegetarian lasagna 1. Preheat the oven to 450 °F (230 °C). Line a baking sheet with a silicone baking mat or parchment paper. 2. Spread the eggplant and zucchini slices on the baking sheet. Drizzle olive oil on top and season with salt and pepper. Cook in the oven for 10 minutes. Reduce oven temperature to 190 °C (375 °F). 3. In a large skillet, over medium heat, brown the tofu a few minutes. Add the onion and garlic and cook 5 more minutes. 4. Incorporate the can of diced tomatoes, the herbs, and the sugar. Let simmer over low heat for 15 minutes or until the liquid nearly evaporates completely. 5. In a 9″ x 5″ (23 cm x 13 xm) baking dish, assemble the lasagna. Start by spreading a third of the sauce in the dish. Add half the cottage cheese on top and cover with half the eggplant and zucchini slices. 6. Repeat these steps to create layers until you have no more ingredients left. Cover with grated mozzarella cheese. 7. Cook the lasagna in the oven for 45 minutes and finishing cooking at broil for 2 minutes. Use a mandolin to make this vegetable lasagna! To cut your vegetables thin and even, the best tool you can use is a mandolin. Plus, vegetable slices are an excellent substitute to traditional lasagna pastas. This vegetarian version is a sure hit!