Lasagna recipe

Recipe for lasagna in our easy vegetarian recipes collection.

Recipe ingredients

• Filling:
  • 2 teaspoons olive oil
  • 1 large onion, diced
  • 3 small zucchini, sliced
  • 1 1/2 pounds collard greens, chopped, about 24 collard leaves
  • 8 garlic cloves, minced
  • 1/2 teaspoon sea salt
• Tofu-feta mixture:
  • 1/2 cup almonds
  • 1/2 cup pine nuts
  • 2 pounds tofu, firm, pressed to remove as much water as possible
  • 1 tablespoon olive oil
  • 2 3/4 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup fresh parsley, chopped
• Sauce:
  • 8 servings mediterranean tomato sauce
• Pasta:
  • 1/2 pound no boil oven ready rice lasagna noodles, or no boil oven-ready whole wheat lasagna noodles, but only if the dish can have some gluten
• Garnish:
  • 4 tablespoons basil, fresh, chopped

How to make lasagna

• To prepare the filling, heat a skillet over medium-high heat and add oil.
• Saute onion, zucchini, collard greens, and garlic, sealing them one at a time, about 40 minutes total.
• After sealing, season vegetable mixture with salt. Turn off heat.
• During this process, prepare the tofu-feta mixture using a food processor.
• Add almonds and pine nuts first, and grind.
• Add the remaining tofu-feta mixture ingredients except the parsley.
• Blend until smooth. Fold in the chopped parsley.
• To assemble, use a large, about 9 x 13 inch baking pan.
• Spread a thin layer of sauce in the bottom of the pan, about 1/2 cup.
• Place 3 pieces of lasagna noodles, about 1/3 of the noodles, in the bottom of the pan.
• You do not want the noodles to overlap since the pasta will expand during baking.
• Spread half of the tofu-feta mixture over the noodles.
• Then spread half of the vegetable filling on top of the tofu-feta, and then cover with about one third of the sauce.
• Put down 3 more pieces of lasagna noodles and cover again with the other half of the tofu-feta, the other half of the vegetable mixture, and another 1/3 of the sauce.
• Place the last 3 lasagna noodles on top of this covering it thoroughly with sauce.
• There should be 3 layers of noodles, and 2 layers of tofu-feta filling.
• Cover pan with foil and bake in a 375 degrees F oven, no need to preheat oven, for 40 minutes.
• Remove foil and bake 10 minutes more to give the top layer a golden brown appearance.
• Serve garnished with basil.
• Variations:
  • For a faster dish, use a store bought tomato sauce instead of making the mediterranean tomato sauce from scratch.
  • You can use regular lasagna noodles, ones that are not oven ready and need to boil. Follow instructions to boil noodles and use just as described above.

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