Vegetable Lasagna brings together layers of flavor in a way that feels comforting without being heavy. You start by roasting the vegetables so they release moisture and develop sweetness, which keeps the lasagna from turning watery. The tofu filling blends smooth with just a little lemon juice and basil, adding richness between the layers.
I like how the parmesan melts into every corner, creating little pockets of savory goodness. The whole dish comes together in under an hour, and you can prep the vegetables ahead if your evening feels rushed. Each forkful gives you soft pasta, tender vegetables, and that creamy filling all in one bite.
About the Recipe
This recipe strips away the fuss that lasagna sometimes carries. You roast the vegetables first, which concentrates their flavor and prevents a soupy final dish. The tofu filling acts as a lighter stand in for ricotta, and it blends up smooth with just a few ingredients. Because you use only three lasagna sheets, assembly stays simple and you do not end up with endless leftover noodles.
The whole thing bakes in about twenty minutes, just long enough for the cheese to melt and the edges to bubble. You get all the comfort of traditional lasagna without spending your whole afternoon in the kitchen.
Why you will love this recipe
The roasted vegetables bring a depth that raw vegetables cannot match, and the slight char on the edges adds a hint of smokiness. The tofu filling surprises with its creamy texture and subtle tang from the lemon juice, and it spreads easily between the layers. You control the seasoning at every step, so you can adjust salt and pepper to suit your preference.
The parmesan on top turns golden and crisp in spots, giving you that satisfying contrast with the softer layers underneath. I always let mine rest for a few minutes after baking because that way the slices hold their shape when you serve them. This dish reheats well too, so leftovers taste just as good the next day.
Vegetable Lasagna
Cooking Tips
Slice your vegetables evenly so they roast at the same rate. If the brinjal pieces are thicker than the zucchini, they might stay firm while everything else turns tender. Drain the tofu well by pressing it between paper towels for a minute or two, which helps the filling blend smoother. When you layer the lasagna, spread the sauce and filling all the way to the edges so every bite gets flavor.
Keep an eye on the oven during the final bake because parmesan can go from golden to burnt quickly. Let the lasagna sit for five to ten minutes after you pull it out, which makes slicing much easier.
Serving and Storing Suggestions
This recipe serves about four people as a main dish. Total time from start to finish runs around fifty minutes, including the two rounds of baking. Serve it warm with a simple green salad or some crusty bread on the side. Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat individual portions in the microwave or warm the whole dish covered with foil in a low oven. The flavors meld even more after a day, so do not hesitate to make it ahead.
Similar Recipes
- Mushroom and Spinach Lasagna
- Eggplant Parmigiana
- Zucchini Noodle Casserole
- Baked Rigatoni with Vegetables
- Butternut Squash Cannelloni
Nutrient Benefits
Squash and zucchini provide fiber and vitamins A and C, which support healthy skin and immune function. Brinjal adds antioxidants and potassium, helping with heart health. Tofu delivers plant based protein and calcium, especially important if you follow a vegetarian diet. The olive oil contributes healthy fats that help your body absorb fat soluble vitamins from the vegetables. Parmesan adds calcium and a bit of protein, and using it in moderation keeps the dish flavorful without overdoing saturated fat.
Vegetable Lasagna
Ingredients
- 125 gms Squash (finely sliced)
- 125 gms Zucchini (sliced)
- 2 Brinjal (small, sliced)
- 200 gms Spaghetti Sauce
- Olive Oil as required
- Salt as per taste
- Black Pepper Powder as per taste
- 3/4 cup Parmesan Cheese (grated)
- 3 Lasagna Sheets (cooked as per packet instructions)
For the filling:
- 100 gms Tofu (drained)
- 1 tbsp Milk
- 1 tsp Lemon Juice
- 3/4 tsp Sugar
- 1/4 tsp Salt
- Basil Leaves (few, sliced)
Instructions
- Arrange the vegetables on a baking tray lined with parchment paper.
- Sprinkle salt and pepper. Drizzle with olive oil.
- Place them in a preheated oven at 350F/175C.
- Bake for 15 minutes or until tender.
- Remove and keep aside.
- Combine the filling ingredients in a blender.
- Blend until smooth and creamy.
- Spread a thin layer of the spaghetti sauce at the bottom of a baking dish.
- Place one lasagna sheet and spread a layer of the sauce on top.
- Arrange some of the vegetables on top, then cover with some of the filling and cheese.
- Add another sheet on top and continue in the same order - vegetables, flling and cheese.
- Finish with the lasagna sheet on top and spread some sauce on top.
- Sprinkle cheese and bake in a preheated oven at 175C/250F for 15 to 20 minutes or until the cheese has melted.
- Remove and cool.
- Serve.
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Frequently Asked Questions
Can I use ricotta instead of tofu for the filling?
Yes, ricotta works perfectly if you prefer a traditional filling. Use the same amount and skip the blending step, just mix it with the lemon juice, basil, and seasoning in a bowl.
Do I need to cook the lasagna sheets before assembling?
Follow the packet instructions for your specific brand. Some sheets need boiling first, while no boil varieties can go straight into the dish with enough sauce to soften them during baking.
Can I prepare this lasagna ahead of time?
Without a doubt. Assemble the whole dish, cover it tightly with foil, and refrigerate for up to a day. Add an extra five to ten minutes to the baking time if you put it in the oven straight from the fridge.
What if my vegetables release too much water during roasting?
Pat them dry with a paper towel after roasting and before layering. You can also roast them a few minutes longer to evaporate excess moisture, just watch that they do not burn.
Can I freeze leftovers?
Yes, portion the cooled lasagna into airtight containers and freeze for up to two months. Thaw in the refrigerator overnight and reheat in the oven or microwave until warmed through.
