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Lasagna is one of my favorite foods, but traditional lasagna is heavy on the calories, and takes a long time to prepare. Now if you know me, you know I am not a big fan anything thats going to going to put me in a food coma, or keep me slaving away in the kitchen for hours.
This lasagna tastes EXACTLY like the traditional version that your Mom makes at family get togethers only it is healthy and you won’t regret finishing that second helping. The tofu “ricotta” is rich and creamy tasting, and will fool anyone into believing its the real thing.
One of the things I liked best about this dish was the no-bake lasagna noodles. Boiling noodles is time-consuming, so if you have a chance, I highly recommend purchasing yourself a box of these. I found mine at Trader Joe’s.
Genius, no? I wish more things in life were this easy.
Healthy Vegan Lasagna
Ingredients: (serves 4-6)
- 1/2 bag of fresh broccoli, chopped (or use chopped artichoke hearts, squash, mushrooms, whatever fresh veggies you have on hand)
- 1 block firm tofu
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast (if you want to un-veganize you can use 2 tablespoons of parmesan cheese)
- 1 teaspoon oregano
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 2 cups organic baby spinach
- 1 box lasagna noodles (I used 6 of Trader Joe’s no boil lasagna noodles)
- 1 jar marinara sauce
- 1/2 cup Daiya vegan mozzarella cheese (optional)
- Preheat oven to 350*
- Chop up your fresh veggies and sauté over medium heat with a little Earth Balance, salt + pepper until soft. (Don’t skip this step, this helps drain out the water from the veggies especially if you are using the frozen variety)
- If using regular lasagna noodles instead of the no boil variety, boil your water and prepare them now.
- While your noodles are cooking, prepare your “ricotta mixture” Drain your tofu and pat dry with paper towels. Crumble tofu and combine with olive oil, nutritional yeast, oregano, garlic, and salt in food processor.
- Slowly add in your spinach (I used a mini-food processor and had to add in gradually so it wouldn’t overflow) and pulse until mixture is a nice light green color. Stir the mixture and lift the green color from the bottom to distribute evenly.
- If you prefer a smaller batch of lasagna (great for two people), you can use an 8×8″ square pan like I did, if not use a 9×13″
- Add cooked veggies to your marinara sauce. Place a few scoops of your sauce in the bottom of your pan, and then cover the sauce with your noodles.
- Then scoop your “ricotta” mixture on top of the noodles, then another layer of sauce, then noodles, etc. Layering each three times.
- Top off with more pasta sauce.
- *Optional* If you prefer really cheesy lasagna go ahead and sprinkle lightly with Daiya Vegan Mozzarella cheese (or for non-vegan ~ use part-skim mozzarella)
- If using the Trader Joe’s no boil noodles set your lasagna aside for about 20 minutes to let the noodles soak up some of the sauce so they will cook thoroughly.
- Cover with foil, and bake for 45 minutes.
- Remove foil and let sit for 10-15 minutes to cool.
This is even better the next day after all of the flavors have really mended together.
What is your favorite kind of lasagna?
Would you be more inclined to make lasagna if you had these no boil noodles?
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