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Veggie Lasagna

This quick and easy lasagna recipe is just the beginning—the possibility for wonderful variations is endless.

by Patti Breitman

November 8, 2009

Serves: 6
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Serves 6

What you need:

  • 1 24-ounce jar of tomato sauce
  • 1-1/2 cups water
  • 1 package whole wheat lasagna noodles
  • 1 batch Tofu Ricotta (See VegNews recipe)
  • 1 zucchini, grated
  • 1 package frozen spinach, thawed and chopped
  • 1 tablespoon oregano
  • 2 cloves garlic, minced
  • 2 teaspoons paprika
  • Salt and pepper to taste

What you do:

  1. Preheat oven to 350 degrees. Mix water and tomato sauce to make a thinner sauce. Ladle a layer of sauce onto the bottom of a 9x13 inch baking dish. Cover with a layer of noodles, breaking some so they fit to the edges of the pan.
  2. Spread the Tofu Ricotta evenly over the noodles. Sprinkle half the grated zucchini and half the frozen spinach over the ricotta layer, then add half the oregano and half the garlic over the zucchini and spinach. Add a generous layer of the tomato sauce, and another layer of noodles.
  3. Repeat the layers of Tofu Ricotta, zucchini and spinach, oregano and garlic, and tomato sauce, ending with noodles on top covered with tomato sauce and a little Tofu Ricotta. Sprinkle paprika over the entire dish and add salt and pepper to taste.
  4. Cover with aluminum foil, and bake for 35 minutes. Uncover and bake an additional 10 to 15 minutes until the top is golden brown.

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