Vegetarian Lasagna

Servings: 6


  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 2 carrots, chopped
  • 2 large sticks celery, chopped
  • 1 red bell pepper, seeded and chopped
  • 7 ounces mushrooms, chopped
  • 6 tomatoes, peeled and chopped
  • 2 tablespoons tomato paste
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup soft tofu
  • 3/4 pound lasagna noodles
  • 1/4 cup seasoned breadcrumbs
  • 1-1/2 tablespoons grated Parmesan cheese


Preheat oven to 350 degrees. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté next 5 ingredients about 5 minutes until onions are soft. Stir in mushrooms and cook 1 minute. Stir in next 4 ingredients and bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat. Beat tofu until smooth. Stir 1/4 cup tofu into vegetable mixture.

Cook pasta in a large pot of boiling salted water 7-10 minutes, or until al dente. Drain.

Spread a third of the vegetable mixture into a greased 9x13 inch ovenproof dish. Top with 2 sheets of pasta. Continue layering vegetable mixture and pasta, finishing with a layer of pasta. Spread remaining beaten tofu evenly over pasta. Combine breadcrumbs and cheese and sprinkle over lasagne. Bake 50 minutes, or until golden.

Values per serving:
Calories: 136, Total Fat: 5.4 g
Fiber: 6.8 g