Fabulous Vegetarian Lasagna

Serves 8

Ok, I'll just say it — this lasagna truly is fabulous, a crowd-pleaser with its great blend of flavors. And if you haven't tried "no boil" lasagna yet, here's your chance. It not only eliminates a step in the cooking process, it helps the lasagna hold together better, making it much easier to cut.

Tomato Sauce

Mushroom Filling

Tofu "Ricotta"

Top dairy-free Mochi "Cheez" or Parmesan cheese layer
This dairy-free version is definitely worth trying but if you want to keep it traditional, use 2/3 cup grated Parmesan cheese instead

Preheat oven to 375°F.

The tomato sauce: Heat olive oil in a pot and sauté chopped onion over medium heat for about 5 minutes. Add herbs and fennel, stirring constantly for about 1 minute and then add the remaining ingredients. Simmer, covered, for 35–45 minutes. Meanwhile, prepare mushroom filling

The mushroom filling: Heat olive oil in a skillet and sauté sliced mushrooms with rosemary and tamari shoyu for 15 minutes over medium/low heat until the mushrooms are browned and fragrant.

The tofu "ricotta": Drain tofu, rinse it briefly under water, and, using a fork, mix in the remaining tofu "ricotta" ingredients. The mixture will have a chunky texture.

The mochi "cheez": Right before the lasagna will be assembled, combine the grated mochi with the tahini and water. The mixture will seem fairly "wet" but the moistness will help create a creamy cheesy topping when baked.

Assembling the lasagna:

  1. Oil the bottom and sides of a 9 X 13 inch baking dish with olive or canola oil
  2. Place 5 "no boil" lasagna sheets on the bottom, overlapping to fit.
  3. Follow with a thin layer of the tomato sauce, about 1/2 cup.
  4. Then spread 1/2 of the tofu "ricotta" over the noodles
  5. Next cover the tofu layer with about 1/3 of the remaining tomato sauce
  6. Then put on another layer of lasagna sheets, placed in the opposite direction that the first layer of lasagna sheets were placed)
  7. Next add a layer of all the sautéed mushrooms
  8. Then top the mushrooms with layer of the rest of the tofu ricotta
  9. Cover the mushroom and tofu ricotta layer with another 1/3 of the tomato sauce
  10. Next add a final layer of lasagna sheets, placed in the opposite direction as the last layer placed
  11. Cover the lasagna sheets with the remaining tomato sauce
  12. Finally, distribute the mochi "cheez" or Parmesan on top.
  13. Cover with foil, making sure it does not touch the mochi "cheez" or Parmesan cheese layer

Bake at 375°F. for 40 minutes.
Reduce heat to 350°F., remove foil, and bake an additional 12–15 minutes

Remove from oven, and allow the lasagna to set for 10–15 minutes before cutting and enjoying a fabulous meal.

Serve with a salad and/or steamed broccoli, and a great sourdough bread.

Add sliced black olives, if desired, adding them on top one of the tomato sauce layers.

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