This vegetarian lasagna is a flavorful and nutritious twist on the classic Italian dish. Packed with fresh vegetables, protein-rich tofu, and gooey cheese, it is a satisfying meal that the whole family will love. With a flavorful tomato sauce and layers of pasta, this lasagna is perfect for any occasion. It is also easy to make and can be ready in just one hour. Whether you are a vegetarian or simply want to enjoy a meatless meal, this lasagna is a delicious option that will leave you craving for more.
Ingredients
- 9 lasagna noodles
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 8 ounces mushrooms, sliced
- 1 (14-ounce) block tofu, drained and crumbled
- 1 (24-ounce) jar marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper, to taste
Directions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook until they are softened and fragrant.
- Add the red bell pepper, zucchini, and mushrooms to the skillet. Cook until the vegetables are tender.
- Add the crumbled tofu and marinara sauce to the skillet. Stir well to combine. Season with salt and pepper to taste.
- In a 9x13-inch baking dish, spread a thin layer of the tofu and vegetable mixture. Top with a layer of lasagna noodles. Repeat the layers, ending with a layer of the tofu and vegetable mixture.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
- Cover the baking dish with foil and bake for 25 minutes. Then, uncover and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh basil before serving.
- Slice and serve the vegetarian lasagna while it is still warm. Enjoy!
