Here’s a ‘Meatless Monday’ meal that’s sure to please even the pickiest palettes! Ami shares her recipe for a vegetarian lasagna that’s full in flavor and vegan friendly…

This vegetable lasagna has a few different steps, but if you prepare your roasted vegetables and tofu “ricotta” while cooking the noodles, it is easy and doesn’t take much time at all. It can also easily be made vegan by using vegan mozzarella (I like Daiya) and vegan Parm. This recipe is sure to be a hit with even the meat eaters in your family and you will be shocked how much the tofu “ricotta” tastes like the real thing (or in my husband’s opinion, even better!).

Lasagna Ingredients
  • 1 package of lasagna noodles (I like Organic Kamut Lasagna Noodles)
  • 1 – 2 jars marinara sauce
  • 1 cup sun-dried tomatoes, sliced and reconstituted*
  • 1 – 2 cups white mushrooms, sliced
  • 1 red or orange bell pepper, seeded and cut into quarters
  • 1 green bell pepper, seeded and cut into quarters
  • extra virgin olive oil
  • salt and pepper to taste
  • 1 – 2 cups mozzarella cheese
  • 1 cup Parmesan cheese
Tofu “Ricotta” Ingredients
  • 1 package organic extra firm tofu
  • handful of fresh basil
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 3 cloves garlic, minced
  • 1/2 cup water
  • 1 tablespoon fresh lemon juice

Cook lasagna noodles according to package directions, under cooking slightly (as they will continue to cook in the oven) .

While waiting for the noodles to cook and cool down enough to handle, you can roast your veggies and prepare your tofu ricotta! To roast your veggies, preheat oven to 400º.  Brush mushrooms and peppers with olive oil, sprinkle with salt and pepper, roast in the oven 15 minutes on each side.  Slice into smaller pieces once cooled. To prepare your tofu ricotta, combine all the tofu ricotta ingredients in a food processor and process until resembles the consistency of ricotta cheese.

Next we’ll assemble the lasagna. Preheat oven to 350º.  Coat the bottom of a 9×13 pan with sauce. Lay down a layer of noodles, cover noodles with the tofu “ricotta” mixture, sprinkle sun dried tomatoes on top of tofu “ricotta”, cover with another layer of noodles.  Spread some sauce on top of the noodles, cover with roasted vegetables, sprinkle on mozzarella cheese, cover with another layer of noodles.  Cover top completely with sauce, sprinkle top with Parmesan cheese and any remaining mozza cheese.  Cover with aluminum foil and let bake 30 min, remove foil cover and put back in oven for another 10-15 min (to allow top to brown up a bit and cheese to melt). Enjoy!

*To reconstitute sun dried tomatoes, place in a bowl and cover with hot water.  Let sit for 10-15 minutes until plumped up and softened. Drain and set aside.