Veggie Rific Noodle Free Lasagna Recipe

Craving lasagna but want a lighter, healthier, and noodle-free option? This Veggie-Rific Lasagna is the answer! Inspired by Hungry Girl, this recipe features layers of delicious vegetables, creamy vegan ricotta (easily made with tofu!), and rich marinara sauce. Perfect for a meatless Monday or any night you want a satisfying and flavorful vegetarian meal. Get ready to impress your friends and family with this innovative and surprisingly easy-to-make lasagna!

Prep Time 20 mins
Cook Time 60 mins
Calories 206.9 kcal
Protein 39g
Rating 5.0 (1 Reviews)
Veggie Rific Noodle Free Lasagna 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Veggie Rific Noodle Free Lasagna

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How to Make Veggie Rific Noodle Free Lasagna

  1. Preheat oven to 375°F (190°C).
  2. Prepare the vegan ricotta: (Instructions for making vegan ricotta with tofu would go here. This could involve blending silken tofu with nutritional yeast, lemon juice, garlic powder, salt, and pepper to achieve a creamy consistency.)
  3. In a large bowl, combine the marinara sauce, diced vegetables (zucchini, bell peppers, mushrooms etc.), and Italian seasoning.
  4. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
  5. Layer half of the vegan ricotta over the marinara sauce.
  6. Top with half of the vegetable mixture.
  7. Repeat layers: ricotta, vegetable mixture, and remaining marinara sauce.
  8. Sprinkle the top with vegan mozzarella shreds (or nutritional yeast for a cheesier flavor).
  9. Bake for 40-45 minutes, or until heated through and bubbly.
  10. Let cool for 10-15 minutes before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

22 g

Sugar

35g

Fat

17g

Carbs

6g