Best 2 Vegetarian Lasagna With Tofu And Roasted Vegetables Recipes

Embark on a culinary adventure with this delectable Vegetarian Lasagna, a symphony of flavors and textures that will tantalize your taste buds. This lasagna is not just any ordinary dish; it's a masterpiece crafted with layers of tender lasagna noodles, a savory tofu-based ricotta filling, and a vibrant array of roasted vegetables. Each bite offers a delightful harmony of flavors and textures, from the creamy tofu ricotta to the earthy roasted vegetables, all enveloped in a rich and satisfying tomato sauce. This recipe also includes a vegan variation, ensuring everyone can indulge in this culinary delight. Additionally, you'll find a collection of delectable lasagna recipes, including a classic Italian lasagna, a hearty sausage and kale lasagna, and a unique butternut squash lasagna. Get ready to elevate your lasagna game and impress your family and friends with these culinary creations.

Here are our top 2 tried and tested recipes!

TOFU LASAGNA

Tofu Lasagna image

Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!

Provided by M.PERRY

Categories World Cuisine Recipes European Italian

Time 55m

Yield 7

Number Of Ingredients 11

Ingredients

½ (12 ounce) package uncooked lasagna noodles
1 (12 ounce) package firm tofu, crumbled
2 eggs
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
2 tablespoons milk
1 cup spaghetti sauce
1 tablespoon dried parsley
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
Bake in preheated oven for 25 to 35 minutes.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 26.2 g, Cholesterol 81.2 mg, Fat 14.5 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 6 g, Sodium 569.3 mg, Sugar 4.7 g

CRISPY TOFU WITH ROASTED VEGETABLES

Crispy Tofu with Roasted Vegetables image

Preheating an empty baking sheet while the oven reaches the right temperature means the vegetables for this dish instantly start sizzling and cooking the second they hit the tray. It will cut down on the time it takes to roast them, while also ensuring they brown evenly.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 sweet potatoes, unpeeled (about 1 pound)
1 12-ounce package trimmed green beans
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 14- to 16-ounce block extra-firm tofu, drained
3/4 cup fresh parsley
1/3 cup roughly chopped fresh chives, plus more for topping
Grated zest of 1 lemon, plus 4 teaspoons lemon juice
3 tablespoons roasted salted almonds, roughly chopped

Steps:

Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.

Nutrition Facts : Calories 430, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 0 milligrams, Sodium 611 milligrams, Carbohydrate 26 grams, Fiber 8 grams, Protein 16 grams, Sugar 8 grams

Tips:

Choose firm or extra firm tofu for a better texture in the lasagna.
Press the tofu to remove excess water before using. This will help the tofu absorb the marinade and flavors better.
Use a variety of roasted vegetables for a more flavorful lasagna. Some good options include zucchini, eggplant, bell peppers, and mushrooms.
Make sure to season the vegetables well before roasting. This will help them caramelize and develop a delicious flavor.
Use a homemade tomato sauce for the lasagna. This will give the lasagna a more authentic and flavorful taste.
Layer the lasagna in a 9x13 inch baking dish. This will ensure that the lasagna cooks evenly.
Bake the lasagna for 30-35 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before serving. This will help the lasagna set and make it easier to cut.

Conclusion:

This vegetarian lasagna with tofu and roasted vegetables is a delicious and hearty meal that is perfect for any occasion. It is easy to make and can be tailored to your own tastes. So next time you are looking for a vegetarian lasagna recipe, give this one a try.