Meatless Monday Lasagna recipe

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Ingredients

1 (16 ounce) package dry lasagna noodles
3 tablespoons olive oil, divided
4 cups shredded part-skim mozzarella cheese, divided
1 (15 ounce) container part-skim ricotta cheese
½ cup shredded Parmesan cheese, divided
4 ounces silken tofu
2 large eggs
2 large carrots, shredded
2 medium zucchini, diced
1 medium yellow onion, diced
1 medium red bell pepper, diced
1 cup sliced portobello mushrooms
1 ½ (28 ounce) jars pasta sauce
4 ounces fresh baby spinach

Nutrition Info

668.8 calories
carbohydrate: 72.5 g
cholesterol: 105.7 mg
fat: 26.8 g
fiber: 7.8 g
protein: 36 g
saturatedFat: 11.7 g
servingSize: -
sodium: 1159.5 mg
sugar: 19.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.

  3. Meanwhile, mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, tofu, and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.

  4. While the noodles are cooking, heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots, zucchini, onion, bell pepper, and mushrooms, saute until tender, 5 to 7 minutes. Add pasta sauce and spinach, simmer until sauce is heated through and spinach is wilted, about 3 minutes.

  5. Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles, overlapping slightly, over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles, cheese-tofu mixture, and sauce. Top with mozzarella-Parmesan mixture.

  6. Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.

Recipe Yield

8 servings

Recipe Note

We are always looking for recipes to add to our Meatless Monday rotation. Bumping up the protein is important for our 3 kids, so adding tofu to the cheese mixture of vegetarian lasagna works great. Use the excess tofu to make a high-protein salad dressing.

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