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

Loaded Vegetable Lasagna

Loaded Vegetable Lasagna — layers of colorful vegetables, rich tomato sauce, creamy plant-based ricotta, fresh herbs, and hearty lasagna noodles baked into a wholesome, comforting favorite.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer, Main Course
Cuisine: Italian
Ingredients Method 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!

Notes

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.
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