No Pasta Vegetable Lasagna

Name: No Pasta Vegetable Lasagna
Yield: 8
Ingredients: 2 large eggplants, sliced lengthwise 1/4 inch thick; 3 small zucchini, slice lengthwise as thinly as possible; 3 small yellow squash, slice lengthwise as thinly as possible; 16 ounces silken tofu; 1 small onion, cut into quarters; 4 cloves garlic, cut in half; 1 cup fresh basil leaves; 1 1/4 pounds firm tofu, squeezed dry and crumbled; 1/4 cup Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste; 2 tablespoons dried Italian herbs; 1 cup grated nondairy mozzarella cheese*; 2 heads broccoli, coarsely chopped; 4 cups sliced mixed fresh mushrooms (shiitake, cremini, oyster); 4 medium bell peppers (red, yellow and/or orange) seeded and chopped; 7 ounces baby spinach; 3 cups no-salt-added or low sodium pasta sauce, divided; shredded fresh basil for garnish

By: www.DrFuhrman.com

by 35 members

G - BOMBS

Category: Main Dishes - Vegan

Always a crowd pleaser, this popular lasagna is great for holiday gatherings.
Slices of eggplant, zucchini and yellow squash replace lasagna noodles and increase the nutrient density!

Recipe
My Notes
Nutrition Facts
Ratings & Comments (19)
Video

Serves 8

Ingredients

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For the LASAGNA "NOODLES":

2 large eggplants, sliced lengthwise 1/4 inch thick

3 small zucchini, slice lengthwise as thinly as possible

3 small yellow squash, slice lengthwise as thinly as possible

For the TOFU RICOTTA:

16 ounces silken tofu

1 small onion, cut into quarters

4 cloves garlic, cut in half

1 cup fresh basil leaves

1 1/4 pounds firm tofu, squeezed dry and crumbled

1/4 cup Dr. Fuhrman's MatoZest or other no-salt seasoning blend, adjusted to taste

2 tablespoons dried Italian herbs

1 cup grated nondairy mozzarella cheese*

For the VEGETABLES:

2 heads broccoli, coarsely chopped

4 cups sliced mixed fresh mushrooms (shiitake, cremini, oyster)

4 medium bell peppers (red, yellow and/or orange) seeded and chopped

7 ounces baby spinach

3 cups no-salt-added or low sodium pasta sauce, divided

shredded fresh basil for garnish

Instructions:

To make the lasagna noodles, preheat the oven to 350 degrees. Wipe a baking pan with a small amount of olive oil. Place the eggplant, zucchini, and yellow squash in the pan and bake for 10 minutes, or until flexible but not completely cooked. Work in batches if necessary. Set aside.
While the "noodles" are baking, make the tofu "ricotta". Puree the silken tofu, onion, and garlic in a food processor or high-powered blender. Add the basil leaves and pulse to coarsely chop. Transfer to a medium bowl and mix in the crumbled firm tofu. Add the MatoZest, Italian seasoning, and grated nondairy cheese. Set aside.
To prepare the vegetables, saute broccoli, mushrooms, bell peppers and spinach without water, over low heat for 5 minutes, just until tender.
To assemble the lasagna, spread a thin layer of the pasta sauce on the bottom of a baking dish. Layer the eggplant slices, sauteed vegetables, yellow squash slices, zucchini slices and tofu "ricotta" and then spread with pasta sauce. Repeat the layers, ending with the tofu "ricotta". Spread the remaining pasta sauce on top and bake at 350 degrees, uncovered, for 1 hour, or until hot and bubbly. Garnish with the shredded basil.

* Daiya brand is a good choice

My Notes: (Click Edit to enter your notes about this recipe)

Serves 8

Per Serving:

Calories 393
Protein 28 g
Carbohydrates 40 g
Total Fat 17.1 g
Saturated Fat 2.9 g
Cholesterol 4 mg
Sodium 188 mg
Fiber 13.3 g
Beta-Carotene 3211 ug
Vitamin C 139 mg
Calcium 934 mg
Iron 9.4 mg
Folate 223 ug
Magnesium 172 mg
Zinc 4 mg
Selenium 32.1 ug

My Rating:
(click on a star to select your rating)

cjhufam

03/11/2015 09:15 AM

Rated this recipe:

This was delicious! Sharing some modifications I made just in case it helps others. For the ricotta, I used dried minced onions and dried basil, and the end result was good but a little dry, so add a bit of liquid if using dried ingredients. I used the food processor to get the veggies into a very fine mince before sautéing. It was almost spreadable this way and made it more kid friendly! Omitted peppers but added a bit of red pepper soup to tomato sauce. Mincing sped up prep time for chopping and cooking. Used only zucchini. Not trying to say my version was better, but hoping it will help if someone out there is missing a few ingredients in the pantry or looking for a quicker way to prepare this. I don't think my shortcuts had any negative effect on taste!

JDW1

06/08/2014 01:40 PM

Rated this recipe: (no rating)

Delicious and labor intensive, as everyone has said. But, it was worth the effort. I used extra shake of "Italian herbs." Recipe doesn't say "lasagne" pan - just "baking" pan. But, even after bringing out lasagne pan for extras, it was clear the squash "noodles" alone could have filled my lasagna pan. I didn't need quite so many "noodles" so, next time may cut back on them. I wanted more "ricotta", so I might increase that part of recipe. It was losing flavor after three days. I just blended it and made a great consistency soup and added beans for a little extra punch. It has been a main dish for me (single with 1 person of company one night) for a six days as a result.

inarticulate

05/09/2014 07:49 PM

Rated this recipe: (no rating)

I haven't made this, so I won't provide a rating. Just wanted to say that it's annoying that the picture has a tomato on it when it's not in the recipe. Obviously there's tomato *sauce*, I'm just being picky.

citizenofheaven

05/23/2013 03:50 PM

Rated this recipe:

verrrryyy time consuming ... but, as always, I am soooo glad that it was worth it! ... ETLer in the house said that it was a little bland, but to my tastebuds, it was quite full of flavor! ... loved it ...

Sharyn

04/30/2013 08:29 PM

Rated this recipe:

Worth the time it took to make! I only had the firm tofu (16oz), so I just threw it in the vita-mix with the other "ricotta" spices minus the non-dairy cheese, and it ended up being a really nice texture. I had an organic no salt blend that I used in placed of the Mato-zest, and also used frozen brocoli rabe instead of spinach. I reserved the non dairy mozzarella for the top and added it about the last 15 minutes of cooking. My family has declared this better than original non healthy lasagna!

This comment was last edited on 04/30/2013 08:30 PM

ChantelM

04/04/2013 09:28 PM

Rated this recipe:

Great recipe! It was hard work but worthwhile especially as I have loads of leftovers being a small family. This is a BIG recipe. I made half. I varied it a bit here and there to use up ingredients at hand. I used butternut. I used dried porcini and dried shiitake mushrooms plus some fresh Portobello ones. I didn't have much broccoli left so I used green beans and celery plus the other veggies. Oh ... I was a bit naughty. I only had one 300g pack of tofu and I had one pack of regular feta at the back of the fridge ... I used these to make the cheesy layer plus the other ingredients. Yum! It held together well when cut in slices. I am very impressed. Thank you!

Lauraviv

01/28/2013 07:25 PM

Rated this recipe:

A lot of work for me, but it was delicious!

MaiteG

03/28/2012 08:32 PM

Rated this recipe: (no rating)

This turned out a great dish. It took a bit of time to prepare but the lasagna tasted great. The "ricotta" had great consistency and was not watery since I removed as much water from the tofu as possible prior to mixing with all the ingredients. I don't care for pasta sauce; instead I used cherry tomatoes.

LJM7980

03/29/2011 10:47 PM

Rated this recipe:

This did not come out well for us, and it took a long time to make. The one in Unprocessed (by Chef AJ) is amazing however.

Argent

04/10/2009 08:42 AM

Rated this recipe:

I wasn't a real big fan of this. It was a bit watery, and the eggplant & zucchini/squash was too rubbery in places. The flavors weren't strong enough to compensate for the unappealing textures. Also, I don't love tofu. So . . . maybe it's just not for me. I would recommend slicing the eggplant really thin if you want it to cook to puree softness. Mine didn't, despite being in the oven for an hour and a half. The next day it wasn't better, in my opinion.

This comment was last edited on 04/10/2009 08:43 AM

Theresa2

12/28/2008 08:02 AM

Rated this recipe:

This recipe was fantastic! It seemed like it took forever to make, but it was worth it. I took it to our family Xmas dinner. Even the SAD eaters liked it. I found it didn't hold heat very well when microwaved and needed to be microwaved longer than I expected. Once warm though it was wonderful! I will definitely make it again!

Lannette

10/04/2008 07:32 PM

Rated this recipe:

This is a fantastic recipe! It makes 8 belly filling servings (Two lasagna pans) or more if you serve it with a salad. It does take a long time to put together but it's sooooo worth it. I'm definitely going to plan on making this over the holidays. I can't wait to taste it tomorrow. I can't believe that it can possibly taste better than the day it was made. (Today!)

frangipanni

04/10/2008 03:07 AM

Rated this recipe:

This is a brilliant dish, served it to my non ETL Daughter who said " i have had vegetable stacks out before but none are like this the flavour....", also my non ETL hubby went back for seconds. It does take a bit of time but it is worth it. I did not have vegezest (I Live in Oz) so used oregano, and winged it with out. I could not get soy cheese or soy mozzarella so used good quality traditional Mozzarella. I grilled the eggplant and zucchini in a sandwich press. Other wise did all the other stuff. Very filling and satisfying meal. My only question would be "how much is a packet of silken tofu" - Doc, quantities in grams or ounces would be good for us overseas members - Thanks

hannah

12/01/2007 02:08 PM

Rated this recipe:

This is wonderful! I made it without soy cheese since I am on the six week program and it tasted delicious.

Frances

04/09/2007 12:28 AM

Rated this recipe:

I made this dish for the first time today, so I have yet to taste it leftover. I couldn't wait to add my comment, though, because it truly is delicious with a capital "D". My entire family loved it and one son went back for thirds! I'm glad it made so much (2 large pans full) because now we have a meal ready for tomorrow! I'm counting on it being better because so many people said it would be. Worth the trouble. I will make this again.

DrFuhrman Tech

12/01/2006 04:55 PM

Rated this recipe:

One of my favorite recipes. Excellent for that Thanksgiving or Christmas Day meal.

This comment was last edited on 12/20/2006 11:33 AM

Mark G.

07/08/2006 04:08 PM

Rated this recipe:

The work to make this was well worth it. It comes out a little watery, but I simply poured out the liquid into a bowl and used it like it was soup!

joyrobin

06/07/2006 07:04 AM

Rated this recipe:

This recipe is excellent! Although it does take a very long time to prepare, it is absolutely delicious and tastes even better the next day. I used the soy parmesan, but used 1/8th cup instead of 1/4 cup because of its high sodium content. It is wonderful meal for a family gathering. Just a note: I didn't find that the recipe held up very well in the freezer (in only a week, the Tofu Ricotta definitely lost some of its wonderful flavor and consistency).....it was still edible just not as tasty.

PattyE

05/28/2006 03:51 PM

Rated this recipe:

This recipe was chosen by Jitka for Cooking Buddies. It is very good. It takes a long time to prepare, 90+ minutes for me, but I think it is worth it. It will also be a great dish to take to potlucks. And it tastes even better the next day.

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No Pasta Vegetable Lasagna

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