Best 6 Vegetarian Lasagna With Tofu And Roasted Vegetables Recipes

EASY ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
• Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
• Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
• Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

ROASTED VEGETABLE LASAGNA

Steps:

• Coat two 15x10x1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. , Bake, uncovered, at 400° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned., In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

VEGETARIAN LASAGNA WITH TOFU AND ROASTED VEGETABLES

Steps:

• Preheat oven to 400 degrees. Slice the zucchini, carrots, red pepper, shallots, and mushrooms into bite sized pieces and place them in a bowl. Use enough olive oil to lightly coat the vegetables with the oil and sprinkle the salt while stirring. Roast these in the oven until they crisp and are starting to caramelize, about 20-30 minutes. Set aside to let cool. While the veggies are cooking, in a medium bowl, use a spoon to break up the tofu and then add the ricotta. Stir vigorously until well blended. Add the Italian seasoning and 1/2 teaspoon of the garlic powder. Taste the mixture and add the rest of the garlic if you feel it needs it. Also determine if it needs more salt (this depends on how salty the ricotta is). Add the pepper. Taste again, this is the last time you will be able to taste it until it is done, so make sure you like the flavoring combination. Add the egg and milk and stir until all is well blended. Spoon 1/2 cup of the red sauce into the pan and spread it into an even layer. Cover the sauce with a layer of noodles. Spread half of the tofu-ricotta mixture on the layer of noodles, then top with another layer of noodles. Spread half of the vegetables and 3/4 cup of sauce on the noodles and top with half of the cheese. Repeat with noodles, the rest of the tofu-ricotta, the rest of the noodles, the rest of the sauce and vegetables, and then the rest of the cheese. Bake, covered with foil, for 25-30 minutes or until it is bubbling on the sides. Remove the foil and bake until the top is browned, about 20 minutes. Allow to cool for 5 minutes so that it is no longer lasagna-lava.

ROASTED VEGETABLE LASAGNA (VEGETARIAN)

Steps:

• Cook onion and garlic in oil until soft, add peppers, basil, oregano, bay leaves, salt, chili peppers, tomatoes, and cook on low for 45 minutes until flavours have combined.
• Chop zucchini, mushrooms, and peppers. Combine olive oil, lemon juice, red wine vinegar, basil, oregano, salt, and pepper. Marinate veggies in this mixture overnight or for 12 hours, tossing frequently. Roast in a 400 degree oven in a Reynolds Hot Bag or a foil packet for 45 minutes or until tender.
• Half cook lasagna noodles.
• Defrost spinach, squeeze out all liquid. Combine with cottage cheese, nutmeg, and eggs.
• Spread a bit of tomato sauce in the bottom of the pan. Layer on 4 lasagna noodles. Add 1/2 of the spinach mixture. Follow with 1/2 roasted vegetables, 1/3 the sauce, and 1 pkg cheese. Layer on 4 more noodles, then the last of the spinach mixture, the last 1/2 veggies, 1/3 more sauce, and the last pkg of cheese. Add 4 more noodles, the last 1/3 of sauce, and the parmesan cheese.
• Bake at 375 for about an hour, until the middle starts to bubble. You might wish to cover it for the first 40 minutes.

QUICK & EASY VEGETARIAN LASAGNA

Steps:

• Heat oven to 375°F.
• Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl.
• Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Spread about 1 cup of tomato sauce at the bottom of the pan. Arrange one layer of noodles on top.
• Spread with half the tofu mixture; top with half of the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.
• Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.

TUSCAN ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Thaw vegetables and chop into small pieces. Set aside.
• In a large bowl, mix together egg, ricotta, 1/2 cup (125 mL) of the Parmesan cheese and basil. Season with salt and pepper. Set aside.
• Cut polenta into 1/4-inch (0.5 cm) slices. Set aside.
• Lightly grease 13 x 9-inch (33 x 23 cm) baking pan with oil. Spread 1-1/2 cups (375 mL) of the pasta sauce onto the bottom. Arrange a layer of polenta over sauce. Spread half of the roasted vegetable mixture over polenta.
• In a large bowl, mix together remaining sauce and veggie ground round. Spread half of the veggie sauce over vegetables.
• Spread ricotta mixture carefully over vegetables. Sprinkle with 1 cup (250 mL) of the mozzarella. Add another layer of polenta (you may have some left over).
• Add remaining roasted vegetables, then remaining pasta sauce. Top with remaining 1/4 cup (50 mL) Parmesan and remaining 1 cup (25 mL) mozzarella. Cover loosely with foil.
• Bake in the preheated oven for 20 minutes; remove foil and bake 20 minutes longer or until bubbly. Let stand for 10 minutes before serving.