ALL RECIPES All Sessions MAIN DISHES
March 19, 2026
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Loaded Vegetable Lasagna

 

Loaded Vegetable Lasagna

A wholesome and flavorful Italian-inspired dish packed with layers of veggies, tofu ricotta, and plant-based cheeses, perfect for a hearty family meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 1 box whole grain Lasagna noodles gluten free, no cook, etc.
  • Use veggies of your choice & availability
Vegetable Mixture Layer:
  • 1 Carrot finely diced
  • 1 Zucchini finely diced
  • 1 Yellow squash finely diced
  • 1 small head broccoli finely diced
Bell pepper Layer:
  • 1/2 Green bell pepper finely diced
  • 1/2 Red bell pepper finely diced
  • 1/2 Yellow bell pepper finely diced
  • 1/2 Orange bell pepper finely diced
Tofu Ricotta Layer:
  • 1 Block firm or extra firm Tofu drained overnight in refrigerator
  • 1 Bunch organic spinach finely chopped
  • ½ Large bunch basil finely chopped
Tomato Sauce Layer:
  • 1/2 Large bunch fresh Italian basil
  • 1 bottle – oil free Organic Tomato Sauce
Spice Mixture:
  • 1-2 TBS Italian seasoning
  • 1 tsp red pepper flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 4 TBS Nutritional Yeast optional
  • Salt to taste Adjust all spices to taste

Method
 

  1. Remove Tofu from water packaging, place in a colander and refrigerate overnight or for 1-2 days.
  2. Prepare vegetable mixture, flavor with spice mixture set aside
  3. Prepare bell pepper combo, flavor with spice mixture set aside
  4. Prepare Tofu ricotta, by combining crumbled tofu, chopped spinach, basil flavor with spice mixture set aside
  5. Assembly: Use a Lasagna deep dish pan (Do not use Aluminum pans, use glass or ceramic). Layer alternate layers of tomato sauce, uncooked or no cook Lasagna noodles, with every layer of Vegetable mixture, Tofu ricotta, Bell pepper combo until tomato sauce and lasagna noodles are used up. Add 1/2 C water to the jar of tomato sauce, rinse and pour over the layers uniformly.
  6. Bake at 350F for 1 hr.
  7. Sprinkle Parm & serve with a huge salad and garlic bread.
  8. ENJOY!

Video

Notes

Vegan Parmesan:
  • 1 C raw cashews
  • 3-4 TBS Nutritional yeast
  • 1 tsp garlic powder
  • Salt to taste
Process in a food processor, adjust to taste.
Cauli Parmesan:
  • 2 C finely grated Cauliflower
  • 3-4 TBS Nutritional yeast
  • 1 tsp garlic powder
  • Salt to taste
Mix well and sprinkle generously!
 
NOTE: Make sure Lasagna noodles are NOT on the topmost layer underneath a tomato sauce layer. Bury the last layer of Lasagna noodles underneath the vegetables. Or break it into pieces and spread on the top layer with tomato sauce. They need to be weighed down by the vegetables, otherwise they don’t get enough moisture and remain uncooked.