Tofu-Vegetable Lasagna


This nondairy version provides a healthful alternative to the standard recipe, and it's an easy to get more soy foods (proven to lower cholesterol) into your diet. Your whole family will love this meatless meal; mine did!

Note: For those who prefer a more traditional lasagna, simply substitute regular mozzarella for the soy cheese variety.

6 to 8 servings


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9 lasagna noodles
2 teaspoons olive oil
1 large onion, chopped
3 to 4 cloves of garlic
1 16-ounce package soft tofu
1 15-ounce can crushed tomatoes
1 8-ounce can tomato sauce
Salt, pepper, basil, and oregano, to taste
1 large leek, finely chopped
2 large carrots, finely chopped
1 large zucchini, finely chopped
20 ounces shredded mozzarella-style soy cheese
Nonstick cooking spray


Preheat oven to 350° F. Prepare noodles according to box directions. Meanwhile, prepare sauce: Warm 1 teaspoon of olive oil in heated pan. Add onion and saute. When onion is soft, add garlic, using garlic press. Drain water off tofu and stir in. Cook mixture 2 to 3 minutes, stirring continuously. Add tomatoes, sauce, and seasonings. Simmer for 10 to 15 minutes.

While sauce is simmering, warm remaining teaspoon of olive oil in heated pan. Add vegetables and saute. Season with salt and pepper; set aside.

Coat 9" x 13" pan or other lasagna pan with nonstick cooking spray. Spoon a little sauce on the bottom. Cover with 3 noodles. Spread one-half of the vegetable mixture over noodles. Cover with one-third of the sauce, then sprinkle on one-third of the cheese. Repeat layers: 3 noodles, remaining veggies, one-third of the sauce and cheese. Cover with last 3 noodles, remaining sauce and cheese. Bake for 1 hour.

Created date

October 2003