A simple homemade vegetarian lasagna recipe made using veggies and soft tofu

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Vegetarian Lasagna made with fresh vegetables baked with al dente lasagna noodles and layered with cheese, tofu ricotta and a rich tomato sauce. This is also a freezer-friendly vegetable lasagna, so, it can be made ahead and served during the week. Trust me, you won’t miss the meat in this lasagna recipe.

This post is brought to you by Bertolli. All opinions are mine.

It is that time of the year again. The time when spring arrives and a bunch of vegetarian foodies get together to show off our latest creations. Last year, I took my broccoli pasta recipe and it was a huge hit.

This year, I am taking this hearty homemade lasagna that is packed with spring veggies and layered with cheese sauce. Instead of using ricotta cheese, I opted for silken tofu. It turned out to be a much more delicious and healthy option.

I have always wanted a hearty lasagna recipe that everyone can eat and not feel like they are missing out on the meat. The key is to include “meaty” vegetables like mushrooms and squash so that they are filling.

In my version of a vegetarian lasagna recipe I put zucchini, spinach, squash and silken tofu. I cannot tell you the wonderful aroma that was coming out of my kitchen when I made the lasagna this morning.

It filled my home with the aroma of Tuscany in the spring.

The best part of this recipe is that its freezer friendly! That means you can make it and freeze it for one week. Personally, I like to freeze it right after I layer everything.

Then, I wrap it in aluminum foil, including the bottom of the casserole dish. This way, the whole dish freezes evenly which is exactly how I like it.

When ready to use, I remove the foil and put it into a 475° preheated oven. I am not a fan of thawing most freezer friendly recipes because I don’t like to give the ice a chance to melt. This recipe will cook and thaw at the same time, meaning the ice will not have a chance to turn into water. It will take about 30-35 minutes to fully cook this frozen lasagna

The other option is to freeze the fully cooked vegetarian lasagna. Once its cooked, you can let it cool to room temperature. Then, wrap it in foil and freeze it. For me, I try not to freeze it beyond a week. But, it should be good for about 2 weeks. When you are ready to use it, place it in the oven for 20-25 minutes in a 475° preheated oven.

You can put ricotta instead of the silken tofu, but, I preferred using silken tofu to make vegan ricotta. When I experimented with the vegetarian ricotta, I found it too rich for my taste.

If you are a fan of Italian recipes, try my Gnocchi recipe with Asparagus , Orecchiette Pasta with Basil Pesto or my Angel Hair Pomodoro. We are huge fans of Bertolli sauce in our home because I can make recipes like a stuffed shells recipe.

Now, I am off to entertain a whole bunch of hungry vegetarians. They are going to devour this vegetarian lasagna, casserole dish and all!

Share your favorite pasta dinner idea below.





Homemade Vegetarian Lasagna Recipe