Meatless Monday Lasagna

Whether you're doing a Meatless Monday once a week or more often, this hearty, vegetable-loaded lasagna with tofu and lots of cheese is definitely one to add to the rotation.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 40 mins
• Calories: 669 Calories

Ingredients

• 2 large eggs
• 1 (15 ounce) container part-skim ricotta cheese
• 3 tablespoons olive oil, divided
• 2 large carrots, shredded
• 1 medium red bell pepper, diced
• 1 medium yellow onion, diced
• 2 medium zucchini, diced
• 1 (16 ounce) package dry lasagna noodles
• 4 cups shredded part-skim mozzarella cheese, divided
• 4 ounces silken tofu
• 1 cup sliced portobello mushrooms
• 4 ounces fresh baby spinach
• 0.5 cup shredded Parmesan cheese, divided
• 1.5 (28 ounce) jars pasta sauce

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.