My veggie lasagna with tofu is a flexible recipe that can be filled with vegetables of your choosing! It’s simple to assemble with no boil noodles, store bought marinara, and ricotta cheese. This recipe makes a large 9″x13″ pan of lasagna that will take you back for seconds!

Adapt this veggie lasagna with tofu recipe for your dietary needs by using gluten free no boil noodles, vegan ricotta cheese, or using seasoned ground beef instead of tofu.

Why I love veggie lasagna with tofu

I do love a good traditional lasagna but it’s usually a heavy meal for me! A classic lasagna is layered with noodles, tomato sauce, and creamy cheese. I wanted to create a quicker, lighter version to enjoy at home and have plenty of leftovers for our family of 2.

My recipe is a lighter, simple take on lasagna that adds layers of vegetables to leave you feeling full. Save time by using tofu as the protein to save on time from cooking ground beef. Gluten free, no boil noodles will save time from boiling noodles. Lastly, store bought marinara will save time from making marinara from scratch.

I love veggie lasagna because it’s a dish that makes a lot of food! The added textures from the vegetables are great and I feel guilt-free going for seconds.

Gather veggie lasagna ingredients

The ingredients for this veggie lasagna recipe are flexible for dietary preferences. When gathering your ingredients, I highly recommend you pick high-quality brands and organic if possible.

No boil lasagna noodles

This recipe uses no boil lasagna noodles to save on time from boiling. I buy 2 boxes of these noodles because I break apart the noodles to fill in missing spots, but 1 box works just fine if you don’t fill in gaps. Swap these noodles for gluten free no boil lasagna noodles if needed. I haven’t tried this recipe with boiled noodles, but it will probably work just fine if you adapt the baking time! The key to no boil lasagna noodles cooking correctly is plenty of sauce on the noodles to soften them.

Organic firm tofu

Use one 14 ounce or 16 ounce pack of firm organic tofu to crumble into the layers of lasagna. The tofu does not have to be pressed. I have also made this recipe by omitting the tofu if I didn’t have it on hand and it comes out great. If you’re not a fan of tofu, you can swap it for cooked ground beef instead.

Store bought marinara sauce

A high-quality marinara sauce is the most important part of this recipe! So much of the flavor comes from the sauce. I’ve become a huge fan of Rao’s and buy it from Costco, but an organic marinara sauce works just great too. I stick to a simple marinara flavors that use tomatoes and a few spices. This recipe uses 2, 24 ounce jars of store bought marinara to make a really saucy lasagna.

Vegetable filling

The vegetable filling in this lasagna is flexible! I typically use squash and carrots as filling but have experimented with other vegetables in the past. The key is to either thinly slice or chop the vegetables into small pieces so they can layer well and cook through.

Here are ideas of vegetable filling combos you can mix and match in your veggie lasagna:

• Green and yellow squash
• Carrots
• Broccoli florets
• Spinach
• Bell peppers
• Mushrooms
• Onions

Ricotta cheese

Use one 15 ounce tub of ricotta cheese to lightly layer in between. Buy 2 tubs if you want it extra cheesy. I love the texture of ricotta and prefer the taste of it in this lasagna rather than parmesan cheese or cottage cheese.

Shredded cheese topping

The last ingredient for this lasagna is a shredded or crumbed cheese as the topping. You can use parmesan cheese or mozzarella cheese. Sprinkle the cheese on top of the lasagna as the last step of the assembly process.

How to assemble your veggie lasagna

The process to assemble your veggie lasagna can seem lengthy, but it comes together really quickly. I will admit that I definitely snack while I’m putting this together! I think this Spicy Serrano Hummus for Snacks and Sandwiches (Recipe) is a light enough snack before dinnertime.

It’s worth the assembly to get a nice big, delicious pan of lasagna!

Preheat oven

Follow the temperature instructions on your no boil lasagna noodles box. The temperature and baking time instructions is what you’ll follow for this recipe. Typically temperatures I’ve seen range from 350 degrees to 400 degrees.

Chop vegetables and crumble tofu

While the oven is preheating, gather and rinse your vegetables for the filling. I recommend using 2-4 vegetables. Cut and chop your vegetables into thin or small pieces to cook evenly. Place your chopped vegetables in a bowl.

Using firm tofu, crumble the tofu block with your hands into the bowl with the chopped vegetables. The tofu does not need to be pressed.

Season the tofu and vegetable filling

With the bowl of tofu and veggies, add some seasonings to it. Add olive oil, salt, pepper. It’s optional to also season it with rosemary and oregano if you have it on hand. Stir the filling together.

Assemble lasagna layers

Using a 9″ x 13″ pan, begin to layer your lasagna. At the bottom, start with a thin layer of the marinara sauce. Add the no boil noodles on top of the sauce. Loosely spread a thin layer of ricotta on top of the noodles. Add a layer of vegetables, and then repeat. The last layer should be marinara sauce. You will get about 3-4 layers.

Top the lasagna with shredded parmesan or mozzarella cheese.

Bake and cover lasagna

Cover your lasagna with foil paper and place in the oven. Bake the lasagna for the time recommended on the no boil noodle box, typically anywhere from 35-50 minutes. During the last 10 minutes of the baking time, you can remove the foil for the cheese to get more crispy if you’d like.

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After the suggested baking time, carefully take out the veggie lasagna. Let it sit for 5-10 minutes to cool. Cut and serve your lasagna slices and enjoy! Leftovers will keep in the fridge for about 4 days.

Enjoy this veggie lasagna with tofu recipe

My simple veggie lasagna with tofu recipe is a healthier take on a classic. Save time by using no boil noodles, store bought marinara, and tofu to end up with a large pan of delicious, filling lasagna. It’s flexible for dietary preferences and whatever ingredients you happen to have on hand. I hope you make this veggie lasagna with tofu at home!