Rich Vegetarian Lasagna

"Compiled from a base lasagna recipe, with my own special touches added. This one is definitely worth the wait, and will feed you for a week!"
photo by a user photo by a user
Ready In:
1hr 55mins




  • Preheat the oven to 180c.
  • Chop tofu and marinate in vegetable stock for one hour.
  • Saute onion and garlic in oil until clear.
  • Add tomato paste and crushed tomatoes.
  • Simmer for 35-45 minutes, stirring occasionally.
  • Slice eggplant then sprinkle with salt, then leave them for 20 minutes. Rinse the salt off and pat the eggplant slices dry.
  • Grill or fry the eggplant until tender.
  • Chop the peppers, and mushrooms, then saute in a little oil until tender.
  • Drain the tofu, then blend with spinach, pine nuts and basil in a food processor until creamy and smooth.
  • Mix the peppers and mushrooms with half of the tomato sauce.
  • In an oiled oblong baking tray, layer the lasagna sheets, followed by the tofu mixture, then the vegetable mixture, then the slices of eggplant, the tomato sauce and top with a handful of cheese. Repeat until all used up, then layer the final sheet of pasta on top, followed by anything leftover, and finally a layer of parmesan. Make sure that the lasagna sheets are completely covered with the tomato sauce or they will dry out during cooking.
  • Bake for 40-45 minutes.

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  1. WOW!! If this recipe was my creation, I would have called it "Ratatouille Lasagna". I loved the eggplant layer in this dish! The recipe, as written, didn't include any seasonings, so I added salt, pepper and italian seasoning to the sauce. The tofu layer was quite bland, but a big handful of feta cheese kicked it up some. I covered the pan with foil before baking because the sauce was so thick and I wasn't sure that there was enough moisture to cook the noodles properly. It turned out pretty good, but I probably wouldn't make again due to the major cleanup after and this was sort of expensive to make. We did like it, but didn't love it. I am glad that I tried it though, thanks Bel for sharing!



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