Tofuveggielasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

VEGAN VEGGIE LASAGNA



Vegan Veggie Lasagna image

This veggie lasaga is packed with veggies. I started with a tofu mixture from How It All Vegan, and then went from there. (I expect that the nutrition info is off on the cholesterol. Regular lasagne noodles are vegan, and would have no cholesterol..the Zaar nutritional content is showing cholesterol. However, if you use the no-bake lasagne noodles, those are not vegan, so if that is important to you, then keep that in mind.)

Provided by MsBindy

Categories     Vegetable

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 18

8 ounces lasagna noodles, cooked and drained
1/2 cup tomato sauce
14 ounces extra firm tofu
1/4 cup soymilk
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon salt
2 tablespoons lemon juice
2 garlic cloves, minced
1 small onion, minced
2 cups spinach, chopped
1/4 cup olive oil
1 medium sweet red pepper, julienned
8 ounces fresh mushrooms, sliced
2 small zucchini, cut into 1/4 inch slices
2 medium carrots, sliced very thin (or shredded)
1 1/2 cups of your favorite tomato sauce
1/2 cup water

Steps:

  • Preheat over to 350 degrees.
  • In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
  • Stir in the chopped spinach and set aside.
  • In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
  • Stir in the tomato sauce and water.
  • Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
  • Cover bottom of lasagna pan with 1/2 cup tomato sauce.
  • Layer with lasagne noodles, trimming to fit, if needed.
  • Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
  • Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.

Nutrition Facts : Calories 332.5, Fat 13.1, SaturatedFat 2, Sodium 860.5, Carbohydrate 42.6, Fiber 5.5, Sugar 9.6, Protein 14.4

TOFU-VEGGIE LASAGNA



Tofu-Veggie Lasagna image

This is the very first recipe I post on this fabulous site. I have been cutting down on my carb intake and came up with this pasta-fee lasagna to help with those pasta cravings. I've served it at work to both tofu lovers and haters. They've all enjoyed it. Hope you do too.

Provided by CeeCee526

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 lb ground turkey or 1/2 lb turkey sausage, crumbled
1 (28 ounce) jar spaghetti sauce (your favorite)
1/4 cup red wine (optional)
2 garlic cloves, minced
1 small onion, chopped fine
1 medium zucchini, shredded
3 cups spinach, chopped
8 ounces mushrooms, chopped
1 package firm garlic and onion tofu, drained, sliced very thin
8 ounces part-skim ricotta cheese
1 egg
6 ounces mozzarella cheese

Steps:

  • Brown ground beef or sausage.
  • Add jarred sauce and wine to the meat.
  • Simmer for 5 minutes.
  • In separate skillet, saute garlic, onions and rest of veggies in olive oil until soft but not browned.
  • Remove from heat.
  • Let cool.
  • In bowl mix together ricotta cheese and beaten egg.
  • Stir in veggie mixture.
  • Add enough sauce on bottom of 8x10 pan to just cover.
  • Add a layer of tofu slices followed by a layer of veggie mixture and a layer of sauce.
  • Repeat until you are out of tofu slices.
  • Sprinkle top with mozzarella cheese.
  • Bake covered at 350�°F for 30-40 minutes.
  • Let sit for 10 minutes before serving.

Nutrition Facts : Calories 335.9, Fat 17.1, SaturatedFat 7.3, Cholesterol 100, Sodium 966, Carbohydrate 22.9, Fiber 1.8, Sugar 14.7, Protein 23.4

TOFU SPINACH LASAGNA



Tofu Spinach Lasagna image

No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

9 lasagna noodles
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 package (14 ounces) firm tofu
1 carton (15 ounces) part-skim ricotta cheese
1/2 cup minced fresh parsley
1 teaspoon salt, divided
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-3/4 cups marinara or meatless spaghetti sauce
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside., Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside., Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. , Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 227 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 429mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

More about "tofuveggielasagna recipes"

BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
best-vegetable-lasagna-recipe-cookie-and-kate image
Web Dec 7, 2017 Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the …
From cookieandkate.com
4.9/5
Calories 335 per serving
Category Entree
  • To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
  • Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
  • Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.


TWIST ON TOFU: 52 FRESH AND UNEXPECTED VEGETARIAN …
twist-on-tofu-52-fresh-and-unexpected-vegetarian image
Web Oct 11, 2022 The ingredients are not too exotic (nor are the recipes) and there is an index at the back with more information on various …
From amazon.com
Reviews 3
Format Paperback
Author Corinne Trang


VEGETARIAN LASAGNA (LOADED WITH 7 VEGETABLES! - CHEF …
vegetarian-lasagna-loaded-with-7-vegetables-chef image
Web May 10, 2022 How to make Vegetarian Lasagna Ricotta Spinach Cheese mixture 1. Begin by preheating the oven to 350 degrees. In a small bowl …
From chefsavvy.com
5/5 (4)
Calories 544 per serving
Category Main Course


THE BEST VEGAN LASAGNA SOUP • IT DOESN'T TASTE LIKE …
the-best-vegan-lasagna-soup-it-doesnt-taste-like image
Web Mar 24, 2019 To make the vegan lasagna soup: In the meantime, in a large soup pot, heat the oil over medium-high heat. When hot, add the onion and garlic and sauté for about 5 minutes until the onions have turned …
From itdoesnttastelikechicken.com


TOFU SAUSAGE - THE HIDDEN VEGGIES
tofu-sausage-the-hidden-veggies image
Web Oct 6, 2022 Step 3 - Once the tofu has been pressed, crumble it into the marinade in the frying pan and stir well to coat the tofu in the seasoned liquid. Step 4 - Turn on the heat to medium and saute the tofu sausage …
From thehiddenveggies.com


RECIPE: SIMPLE VEGAN TOFU LASAGNA | WHOLE FOODS …
recipe-simple-vegan-tofu-lasagna-whole-foods image
Web Preheat the oven to 350°F. Lightly oil a 9x13-inch baking dish; set aside. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. …
From wholefoodsmarket.com


VEGETARIAN LASAGNA RECIPES
vegetarian-lasagna image
Web Vegetarian Lasagna Layers and layers of deliciousness - you will want to make your way through every one of these vegetarian and vegan lasagne recipes - over 50 in all. Spinach Lasagna 726 Ratings Cheese Lasagna …
From allrecipes.com


THE ULTIMATE VEGGIE LASAGNA - MOM'S DINNER
the-ultimate-veggie-lasagna-moms-dinner image
Web May 16, 2020 Ingredient Tips. Listed in the Recipe Card below are the ingredients you will need to make this veggie lasagna recipe, below are some tips on a few ingredients:. No Boil Lasagna Noodles: The recipe is …
From momsdinner.net


THE BEST VEGAN LASAGNA - THE HIDDEN VEGGIES
the-best-vegan-lasagna-the-hidden-veggies image
Web Aug 6, 2020 Make your tofu ricotta (or use store-bought vegan ricotta if desired) Drain and press a container of extra firm tofu getting out as much liquid as possible. Crumble the tofu into a large food processor. Add, …
From thehiddenveggies.com


EASY VEGAN LASAGNA ROLLS WITH TOFU RICOTTA - SHANE
easy-vegan-lasagna-rolls-with-tofu-ricotta-shane image
Web Jan 19, 2023 To Make The Lasagna. Cook lasagna noodles according to package instructions. In a 9×13 baking dish, pour ½ the sauce into the bottom of the pan. Strain noodles and prepare to make the lasagna rolls. …
From shaneandsimple.com


MEAT & VEGGIE LOVERS FAMILY LASAGNA RECIPE | BECKY'S BEST BITES
Web Preheat oven to 375 degrees F. Heat a large skillet over medium-high heat. Once hot, add onions, garlic and bell pepper to pan. Sauté for 3-4 minutes or until onions are turning …
From beckysbestbites.com


THE BEST TYPE OF TOFU TO SUBSTITUTE FOR CREAMY CHEESES
Web 1 day ago Using tofu as a cheese substitute. Compared to soft tofu, which would most likely fall apart, and firm or extra firm tofu, which would hold its own a bit too much to …
From tastingtable.com


OLD FASHIONED CHEESY BEEF VEGETABLE LASAGNA | OLIVIERI®
Web PREHEAT oven to 375°F. Step 2. SAUTÉ veggies until tender (3- 4 minutes) and brown ground beef (5- 6 minutes) in hot oil. Step 3. COMBINE tomatoes, Olivieri® Classic …
From olivieri.ca


VEGAN TOFU RICOTTA LASAGNA - THE GLOWING FRIDGE
Web Jan 3, 2017 Instructions. Start with the tofu. First we need to prep it and remove excess water. Drain the package of tofu then cut into 5 strips. Lay 2 paper towels (or one clean …
From theglowingfridge.com


HOW TO COOK: TOFU VEGGIE LASAGNA - YOUTUBE
Web Hi friends!I would like to share my recipe for this delicious and healthy Tofu Veggie Lasagna! It's always important to eat food rich in nutrients in order t...
From youtube.com


THE ULTIMATE VEGAN LASAGNA - THIS SAVORY VEGAN
Web Dec 31, 2020 Prepare the lasagna noodles. Bring a large pot of water to a boil. Add the lasagna noodles and cook for 4 minutes, stirring regularly so they don't stick.
From thissavoryvegan.com


BEST VEGAN LASAGNA (WITH TOFU RICOTTA) - SIMPLE VEGAN BLOG
Web Jun 18, 2020 ️ Storage. Refrigerator: store the leftovers in an airtight container in the refrigerator for 5-7 days.; Freezer: store the leftovers in an airtight container in the …
From simpleveganblog.com


VEGAN LASAGNA WITH TOFU RICOTTA - NOURISHED BY CAROLINE
Web Nov 6, 2020 Make Vegan Parmesan. First, you start by making a 3-ingredient vegan parmesan. Just add cashews, nutritional yeast, garlic and salt to a food processor or …
From nourishedbycaroline.ca


SIMPLE VEGAN TOFU LASAGNA - COOK GEM
Web Pre-boil the lasagna sheets in a pot of rapidly boiling salted water for five to six minutes. Drain, shock in an ice-water bath, and set aside. Dissolve the bouillon cube in a quarter …
From cookgem.com


THE BEST VEGAN LASAGNA - SWEET SIMPLE VEGAN
Web Nov 1, 2022 Prepare the tomato sauce. In a separate large pot, cook the vegan sausage and ground beef over medium heat until browned, about 5-7 minutes. Once browned, …
From sweetsimplevegan.com


VEGETARIAN LASAGNA SOUP (EASY + HEALTHY!) | WALDER WELLNESS, RD
Web Nov 2, 2022 This vegetarian lasagna soup is an easy, healthy, and super cozy dinner idea! It's made with 4 different kinds of vegetables, plenty of herbs, and ricotta cheese. Recipe …
From walderwellness.com


Related Search