Vegetarian Lasagna With Tofu And Roasted Vegetables Recipes

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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

VEGETABLE LASAGNA



Vegetable Lasagna image

Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores!

Provided by Nagi

Categories     Mains

Time 1h15m

Number Of Ingredients 25

500 g / 1 lb pumpkin (, 2cm / 4/5" cubes)
2 large zucchinis (, cut into 2cm / 4/5" chunks)
2 onions (any type) (, cut into wedges)
2 tbsp olive oil
1 garlic clove (, minced)
Salt and pepper
250 g / 8 oz frozen chopped spinach (, thawed)
500 g / 1 lb ricotta ((Note 2))
1/2 cup / 50 g grated parmesan ((or 3/4 cup shredded cheese))
1 egg
1 garlic clove (, minced)
1/8 tsp grated nutmeg, optional (fresh or powder)
1/2 tsp each Salt and pepper
1 tbsp olive oil
1 garlic clove
1 small onion (, finely chopped (any, I use brown))
700 g / 24 oz tomato passata ((Note 3))
400 g / 14 oz crushed tomato
1/2 cup / 125 ml water
3/4 tsp each dried thyme and oregano ((or basil, parsley))
1/2 tsp dried chilli flakes ((can omit / adjust to taste))
Salt and pepper
330g / 11 oz jar roasted red pepper strips, drained ((Note 4))
375 g / 13 oz fresh lasagne sheets ((Note 5))
300 g / 3 cups shredded mozzarella ((or MORE!))

Steps:

  • Preheat oven to 200C/390F.
  • Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
  • Roast for 25 minutes, turning at 15 minutes, until tender and browned.
  • Remove from oven, loosen from tray with spatula while warm (can stick when cools).
  • Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
  • Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
  • Remove from stove and let cool for 5 minutes before using.
  • Place ingredients in a bowl and mix until combined.
  • Preheat oven to 160C/320F.
  • Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
  • Cover with lasagna sheets, tearing as required to fit.
  • Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
  • Cover with lasagna sheets. Spread over Ricotta mixture.
  • Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
  • Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
  • Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!

Nutrition Facts : Calories 524 kcal, Carbohydrate 48 g, Protein 27 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 121 mg, Sodium 1175 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

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

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

VEGETARIAN LASAGNA WITH TOFU AND ROASTED VEGETABLES



VEGETARIAN LASAGNA WITH TOFU AND ROASTED VEGETABLES image

Categories     Cheese     Pasta     Vegetable     Bake     Vegetarian     Dinner

Yield 4-6 servings

Number Of Ingredients 18

Lasagna noodles, cooked according to package directions
2 cups red sauce
1 12.3 oz block of extra-firm tofu
1 cup ricotta, part-skim works great
1/2-1 teaspoon garlic powder
1 teaspoon Italian seasoning
2-3 grinds black pepper
1/4-1/2 teaspoon Kosher salt
1 egg
2 Tablespoons milk, can be any fat content
2 cups mozzarella, part-skim works great
1 zucchini
3 carrots
1 red pepper
2 shallots
1/4 lbs mushrooms
1/8-1/4 cup olive oil
1 teaspoon salt

Steps:

  • Preheat oven to 400 degrees. Slice the zucchini, carrots, red pepper, shallots, and mushrooms into bite sized pieces and place them in a bowl. Use enough olive oil to lightly coat the vegetables with the oil and sprinkle the salt while stirring. Roast these in the oven until they crisp and are starting to caramelize, about 20-30 minutes. Set aside to let cool. While the veggies are cooking, in a medium bowl, use a spoon to break up the tofu and then add the ricotta. Stir vigorously until well blended. Add the Italian seasoning and 1/2 teaspoon of the garlic powder. Taste the mixture and add the rest of the garlic if you feel it needs it. Also determine if it needs more salt (this depends on how salty the ricotta is). Add the pepper. Taste again, this is the last time you will be able to taste it until it is done, so make sure you like the flavoring combination. Add the egg and milk and stir until all is well blended. Spoon 1/2 cup of the red sauce into the pan and spread it into an even layer. Cover the sauce with a layer of noodles. Spread half of the tofu-ricotta mixture on the layer of noodles, then top with another layer of noodles. Spread half of the vegetables and 3/4 cup of sauce on the noodles and top with half of the cheese. Repeat with noodles, the rest of the tofu-ricotta, the rest of the noodles, the rest of the sauce and vegetables, and then the rest of the cheese. Bake, covered with foil, for 25-30 minutes or until it is bubbling on the sides. Remove the foil and bake until the top is browned, about 20 minutes. Allow to cool for 5 minutes so that it is no longer lasagna-lava.

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