By Sue Serves 8
Tofu, crumbled veggie burgers,sweet onion, crisp zucchini, and spinach are spread throughout the noodles and mixed with a rich meatless pasta sauce. This lasagna is sure to satisfy vegetarians tastebuds, as well as many others!
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"The Health Nut" Cooking Personality: Vegetarian Lasagna
- 1 Box Whole Wheat Lasagna Noodles
- 4 cups Meatless Pasta Sauce
- 3 cloves Garlic
- 1 Sweet Onion
- 2 Small Zucchinis
- 1 cup Cremini Mushrooms
- 1 Red Pepper
- 1 Spinach
- 2 Veggie Burgers
- 2 cups Tofu Crumbles
- 2 cups Mozzarella Cheese
- 4 oz Goat Cheese
You may also need:
A Pot, Aluminum Foil, Fork, Oven, Skillet
Preheat oven to 400F. In a large skillet, saute onion and garlic over low-medium heat for 5 minutes. Now add in the rest of the veggies and sauté for another 10-15 minutes. Season well with kosher salt and black pepper.
Meanwhile, bring a large pot of water to boil. Boil lasagna noodles for 8 minutes. Drain and rinse immediately with cold water.
Add 1 cup of pasta sauce on the bottom of your casserole dish. Add a layer of noodles, half the tofu, half the vegetables, more pasta sauce, another layer of noodles, veggie burger crumbles, the rest of the tofu, the rest of the vegetables, more pasta sauce, and lastly, add the mozzarella and goat cheese.
Cover with tinfoil and prick with fork a few times. Bake at 400F for 40-45 minutes. Remove tinfoil and broil for 5 minutes on medium or until the cheese melts and begins to brown.
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