Best Quick Easy Vegetarian Lasagna Recipes

Quick & Easy Vegetarian Lasagna image

Provided by MarissaB

Categories Soy/Tofu

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb soft tofu
1/2 cup grated parmesan cheese
2 eggs
3 garlic cloves, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
39 ounces tomato and basil pasta sauce
8 ounces no-boil lasagna noodles
3 cups fresh Baby Spinach
2 cups low fat mozzarella

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.

Nutrition Facts : Calories 84, Fat 5.1, SaturatedFat 1.8, Cholesterol 52, Sodium 199.6, Carbohydrate 2.2, Fiber 0.4, Sugar 0.6, Protein 8.1

NATALIE'S QUICK & EASY VEGETARIAN LASAGNA image

Yield 6-8 servings

Number Of Ingredients 12

1 box "No Boil Necessary" Lasagna Noodles
1 large jar (at least 32 ounces) high quality pasta sauce
1 package silken tofu
16 ounces of low-fat or non-fat ricotta cheese
1 large raw egg
16 ounces of low-fat or skim milk mozarella grated
8 ounces of parmesan cheese, grated
1 box frozen spinach, defrosted
4-5 garlic cloves
Salt to taste
White pepper to taste
Nutmeg (1/3 teaspoon)

Steps:

Heat oven to 375 degrees. Oil (olive oil is ideal) 9x13" baking dish. Place ricotta cheese, raw egg, crushed garlic cloves, salt, pepper, nutmeg, silken tofu together in a mixing bowl and stir by hand until mixture is well incorporated. Add 4 ounces of parmesan. Drain and press water out of spinach and set aside. Pour 1/4 cup of pasta sauce in bottom of baking dish. Place one layer of lasagna noodles across the bottom of the baking dish. Add two tablespoons of sauce on top of noodles followed by a layer of the ricotta cheese mixture. Sprinkle 1/4 of spinach over the ricotta cheese filling. Sprinkle a handful of grated mozarella cheese on top of the ricotta cheese mixture. Repeat layering of lasagna noodles, sauce, cheese fillings and spinach. On top of final layer of noodles pour remainder of sauce over top and sides of noodles (be generous with sauce as the dry noodles will soak it up) and sprinkle remainder of mozzarella cheese. Oil a sheet of aluminum foil and cover lasagna. Place in middle of oven and cook for 45 minutes covered; then uncover and cook 15 minutes. Pull out of oven and let dish rest for 10 minutes prior to serving.