Vegetarian Lasagna Recipe: A Healthy Twist on Italian Comfort

Craving comfort food without compromising on health? This Italian vegetarian lasagna recipe combines fresh, savory ingredients for a wholesome dish that’s easy to prepare and perfect for family dinners or meal prep. 

By swapping traditional pasta for pressed tofu sheets and using a tempeh Bolognese, this recipe is loaded with flavor and protein. Whether you’re after the best vegetarian lasagna for your family or a reliable meal-prep option, this dish proves plant-based cooking can be simple and delicious. 

Why This Is the Best Vegetarian Lasagna for Your Goals 

This vegetarian lasagna recipe is comforting, easy to make, and full of hearty layers. Italian-inspired, it takes just 45 minutes to prepare and is a crowd-pleaser for any occasion. 

Ingredients for Your Vegetarian Lasagna 

Tofu "Noodles": 

• 15 oz. firm or extra-firm tofu 

• ½ tsp salt, divided (optional) 

  
  

  Tempeh Bolognese: 

• Cooking spray (for prepping the pan) 

• 2 tbsp chopped onion 

• 1 garlic clove, minced 

• 1 cup celery, chopped 

• 2 cups cremini or button mushrooms, chopped   

• 1 tsp tomato paste   

• ½ tsp dried oregano 

• 2 cups petite diced tomatoes, with juices   

• 8 oz. tempeh, grated on a box grater 

  
  

  Creamy Filling: 

• 1 cup part-skim ricotta cheese 

• 1 cup cooked spinach 

• ¼ cup fresh basil, chopped 

• ¼ cup reduced-fat shredded mozzarella cheese 

• 2 tbsp reduced-fat grated parmesan cheese 

  
  

  Topping: 

• ¼  cup reduced-fat shredded mozzarella cheese 

• 2 tbsp reduced-fat grated parmesan cheese 

Nutrition (Per Serving): 370 calories, 19g fat, 35g protein, 20g carbs, 9g fiber 

Step-by-Step: An Easy Vegetarian Lasagna Recipe 

1. Prep the Tofu Noodles: Slice tofu into thin sheets, press for 15–30 minutes to remove excess water. 

2. Make the Bolognese: Lightly spray a pan with cooking spray and heat over medium. Add chopped onion and cook for 1–2 minutes until soft. Then add garlic, celery, and mushrooms, and sauté for 3–5 minutes until softened. Stir in tomato paste, diced tomatoes, grated tempeh and oregano. Bring to a boil, reduce heat, cover and simmer for 5–10 minutes, then set aside to cool slightly. 

3. Mix the Filling: In a bowl, combine ricotta, spinach, basil, 2 tablespoons parmesan and ¼ cup shredded mozzarella cheese. 

4. Assemble & Bake: Lightly spray an 8x8 pan with cooking spray. Layer tofu "noodles” (sprinkling each layer with a pinch of salt, if desired), ricotta filling, and tempeh Bolognese. Repeat layers and finish with 2 tablespoons of parmesan and a ¼ cup shredded mozzarella on top. Cover with foil and bake at 400°F for 30 minutes (remove foil for the last 15 minutes). 

5. Let cool 15 to 20 minutes to set before slicing. 

Enjoy a Flavorful, Healthy Meal 

This vegetarian lasagna recipe is a satisfying, protein-packed dish perfect for quick dinners or meal prep. For more healthy, delicious recipes, explore the OPTAVIA app with 250+ Lean & Green™ meals to inspire your cooking journey. Download today!