Vegetarian Lasagna

November 16, 2021
This vegetarian lasagna recipe is creamy, juicy, and perfect for a dinner for two!



Recipe Yield




Besides being light, the vegetables in this vegetarian lasagna add a special flavor to the pasta. A great option for dessert is this brownie, simple and delicious!


Roasted Vegetables

  • 1 large leekwhite and light green parts, chopped
  • ½ medium red onionchopped into ½-inch pieces
  • 1 fennel bulbchopped into ½-inch pieces
  • 2 carrotsslice into thin rounds
  • 8 ounces cremini mushroomsstemmed and halved
  • 1 zucchinisliced into ¼-inch thick half moons
  • 12 cherry tomatoesleft whole
  • extra-virgin olive oilfor drizzling
  • sea salt and freshly ground black pepper

“Ricotta” Filling for the Vegetarian Lasagna

  • 23 ounces extra firm tofudrained and patted dry
  • ¼ cup nutritional yeast
  • juice and zest of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove
  • 1 teaspoon oregano
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • freshly ground black pepperto taste
  • ½ cup loose-packed fresh basil

For the vegetarian lasagna

  • 12 lasagna noodles
  • 24 ounces store-bought or Homemade Marinara
  • 1 packed cup chopped kale
  • 2 cups grated smoked mozzarella cheese
  • sliced basilfor garnish


  • Roast the vegetables: For this vegetarian lasagna, you may need preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper.
  • Roast for 20 to 25 minutes or until golden brown and soft.
  • Remove the vegetables from the oven and reduce the oven heat to 375°F.
  • Make the “ricotta”: Break the tofu apart and place it in a food processor along with the nutritional yeast, lemon juice and zest, olive oil, garlic, oregano, red pepper flakes, salt, and pepper and process until creamy.
  • Add the basil and pulse until incorporated.
  • In a large pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente.
  • Assemble the vegetarian lasagna: Drizzle the bottom of an 8×12 or 9×13 pan with olive oil.
  • Spread 1 cup of the marinara sauce into the bottom of the baking dish and layer with 4 lasagna noodles.
  • Spread with half of the ricotta mixture, half of the roasted vegetables, half of the chopped kale, and 2/3 cup of sauce.
  • Add the next layer of 4 noodles and top with the remaining ricotta, the remaining roasted vegetables, remaining kale, and 2/3 cup of sauce.
  • Top with the last layer of noodles, the remaining sauce, and the shredded cheese.
  • Drizzle with olive oil.
  • Bake at 375° for 25 to 30 minutes or until browned and bubbly.
  • Check half way through the cooking time and if the cheese is becoming too browned, cover it loosely with foil.
  • Remove the lasagna from the oven and let it sit for 20 minutes before slicing.
  • Garnish with sliced basil.


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