Meatless Monday Lasagna Recipes

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MEATLESS MONDAY LASAGNA



Meatless Monday Lasagna image

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.

Provided by Kristin

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 1h50m

Yield 8

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 1159.5 mg, Sugar 19.1 g

EASY MEATLESS LASAGNA



Easy Meatless Lasagna image

Make and share this Easy Meatless Lasagna recipe from Food.com.

Provided by piranhabriana

Categories     Oven

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 cups ricotta cheese or 2 cups small curd cottage cheese
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano leaves
2 (28 ounce) jars spaghetti sauce
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese

Steps:

  • Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
  • Spread 2 cups spaghetti sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 noodles.
  • Spread cheese mixture over noodles.
  • Spread with 2 cups spaghetti sauce and top with four noodles; repeat with 2 cups spaghetti sauce and 4 noodles.
  • Sprinkle with 2 cups mozzarella cheese.
  • Spread with remaining spaghetti sauce.
  • Sprinkle with 1/4 cup Parmesan cheese.
  • Heat oven to 350, cover with aluminum foil and bake 30 minutes.
  • Uncover and bake about 30 minutes longer or until hot and bubbly.
  • Sprinkle with mozzarella cheese.
  • Let stand 15 minutes before cutting.

Nutrition Facts : Calories 514.4, Fat 22.5, SaturatedFat 11.2, Cholesterol 61.7, Sodium 1382.9, Carbohydrate 52.2, Fiber 2, Sugar 19.8, Protein 25.3

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