This is very reminiscent of traditional lasagnas, but of course, without the meat, cheese, and added salt and oil. Bottom line: it's delicious! Instead of meat, I have used zucchini and mushrooms, and a great tofu blend to take the place of the ricotta.
Lasagnas are a labor of love, for sure. But they are worth the wait. I like this recipe best with brown rice noodles, but see Notes below for instructions on making it with sliced potatoes instead, which will give you a more stout lasagna.
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Lasagna
- Total Time: 1 hour 30 mins
- Yield: 6 to 8 1x
Ingredients
- Tomato sauce:
- 1 medium yellow or white onion, chopped (about 2 cups)
- ½ pound mushrooms (8-10 medium white or cremini), thinly sliced (about 3 cups)
- 1 medium zucchini, thinly sliced (about 1¼ cups)
- 1 tablespoon garlic finely chopped (3-4 medium cloves)
- 1 26-ounce box of Pomi strained tomatoes (or other brand)
- 1 teaspoon balsamic vinegar
- 1 tablespoon dried Italian herb seasoning
- ½ teaspoon ground fennel
- ¼ to ½ teaspoon red pepper flakes (optional; these are spicy)
- For layering and garnish:
- 1 10-ounce package lasagna noodles (I like brown rice noodles)
- 6 cups coarsely chopped Swiss chard
- ¼ cup unsalted, unroasted cashews or walnuts (as garnish; optional)
- Faux ricotta “cheese”:
- 10 to 12 ounces of soft tofu (see notes), cubed
- 1 cup coarsely chopped Swiss chard
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons poultry seasoning, Italian herb seasoning, or other no-salt seasoning blend
Instructions
- Add a tablespoon of water to a large frying pan or soup pot at medium-high heat. When the water begins to sputter, add the onion and mushrooms, and cook while stirring for 3 to 5 minutes, adding a little water as needed. Add the zucchini and garlic, stirring for one minute. Stir in the strained tomatoes, balsamic vinegar, Italian herbs, ground fennel, and red pepper flakes (if using). Reduce heat to low and cook covered while you prepare the rest of the ingredients.
- Preheat the oven to 375°F. Set aside a 13x9-inch baking dish. Cook the lasagna noodles in a large pot of water according to the package instructions. Drain and rinse, and set aside until ready to use.
- Place all of the “cheese” ingredients (tofu, chard, lemon juice, vinegar, and seasoning) into a food processor, and process for 20 to 30 seconds until blended but still bumpy, adding water as needed (if too thick).
- In your baking dish, you’ll begin making layers. First, evenly spread 1 cup of the red sauce in the bottom. Add a layer of noodles (next to each other, not overlapping), then a layer of half the chard, then half the tofu “cheese” (by spoonfuls then spread out), then 1½ cups sauce (spreading out a bit). Repeat this layering once more: noodles, spinach, tofu, and sauce again.
- Now, finish with a single top layer of noodles, and spoon all of the remaining sauce (about 1½ cups) on top, spreading out evenly. Cover with a lid or aluminum foil (sealing the edges), and bake for 30 minutes. Remove and, using a rotary cheese grater, grate on some grated cashews or walnuts, and baked uncovered for an additional 5 minutes. Cool for at least 10 minutes before serving (to help set the layers).
Notes
To use potatoes instead of pasta noodles, very thinly slice 1½ pounds (about 2 medium-large) white potatoes. In a soup pot, place the sliced potatoes and cover with water. Bring to a boil and cook for 3 to 5 minutes, just until potatoes are tender but not falling apart. Carefully drain and rinse and set aside.
Lasagna noodles: I like the Tinkyada brand of brown rice noodles. If you are not gluten-free, a whole-grain, wheat-based lasagna noodle may be used.
Tofu: I think “soft” is best in this recipe, as it resembles ricotta cheese texture best; but if you can’t find “soft,” “firm” is the next best option.
Greens: I think Swiss chard is the best green to use for this dish, as it imparts a naturally salty flavor, more so than spinach. But if you only have spinach, you can use that as well (in the tofu mixture and in the layers).
Basil: If you have some good fresh basil on hand, feel free to add ½ to 1 cup chopped to the sauce toward the end of simmering, as well as a garnish on top of plated servings (as in the top photo).
- Prep Time: 55 mins
- Cook Time: 35 mins
Nutrition
- Serving Size: 1 slice (⅛ recipe)
- Calories: 170
- Sugar: 8.3g
- Sodium: 86mg
- Fat: 4.4g
- Saturated Fat: 0.6g
- Carbohydrates: 26.5g
- Fiber: 5.3g
- Protein: 9.1g
- Cholesterol: 0
Above: A slice of Lasagna using brown rice lasagna noodles.
Above: Made with potato slices instead of pasta noodles (see Notes).
Above: These are three of my favorite products for this recipe. I love the Pomi strained tomatoes. If you can't find this, my second choice is the BioNature strained tomatoes (or you can use any brand that is salt-free). And these are my favorite lasagna noodles (Tinkyada). They taste great and they also give you just the right amount of noodles, not extra as many packages do.
This looks so delicious, Cathy! Can't wait to make it.
Can't wait to try it! And we LOVE Tinkyada noodles, especially the lasagna ones!
Please do and let me know what you think. 🙂
Looks so delicious. It’s in the oven now
It's interesting to try potato slices instead of pasta noodles. Will try this tomorrow night. 🙂
I made this yesterday and I thought it was very good; however, I needed more of the tofu "ricotta" for the second layer. I was pleasantly surprised that the tofu based "cheese" tasted so good. I also cut down on the lemon juice in that because I tasted it after 1 tablespoon was added, and it was very good!
Thanks for your comment, Janice! 🙂 Yes, once the tofu "cheese" is tasted with everything else, it's just right. I was surprised as well. Thanks again!
Do I use the tofu straight out of the package or do I need to press it first before putting it in the recipe? Thank you!
I don't press mine, just drain any liquid. 🙂
What are "strained" tomatoes? Looking at the box front, I'm wondering if they're similar to crushed tomatoes?
I think they are the same; just not diced as it's too chunky (we want more sauce-y) 🙂
hi. Would a can of pureed tomatoes work as well?
Sure, if it's about the same volume. 🙂
Did you try baking it with uncooked noodles? I always have a hard time dealing with cooked lasagna noodles.
No, I tried the uncooked ones once and didn't care for them. That was a long time ago, so maybe they are better now. But I just pre-cooked/pre-boiled mine. 🙂
Best tip I ever got was to lay the lasagna noodles flat on pieces of wax paper or parchment paper after cooking and waiting to assemble! Works like a charm. Also, only cook al dented because they cook more in the oven. Plus, any extra can be wrapped flat on plastic wrap and frozen for the next lasagna!
Great tips, thanks! 🙂
Cathy, the pinterest button isn't working on this page.
Any replacement suggestions for the mushrooms? Perhaps more zucchini?
Sure, you don't have to use mushrooms. Eggplant sliced thinly may work well too.
I see so many vegan recipes calling for tofu, I thought soy based products were unhealthy.
can you help me make sense of this? Thanks!
I don't use it that much; but generally overly processed soy-based butters, cheeses and meat substitutes aren't recommended for health, but soy milk and tofu as condiments are fine if you can tolerate them and are not sensitive.
What can be used instead of tofu?
I haven't tried anything else, as tofu is closest to ricotta. I think using just cashews might be a bit too rich. You could just leave this layer out if you like.
I am new to eating this way. We tried this dish tonight and to my surprise it was really good! 🙂 I may have spread the tofu too thin because I didn't see any clumps of "cheese' like you have in your picture. We used whole grain noodles. Having the cashews on top added to the the flavor. I can't wait to see what leftovers will be like when all the flavors meld together for a day. I had to use spinach instead of the Swiss chard because we couldn't find any of the Swiss chard. I am truly impressed with how well the recipe worked, for example we had the right amount of sauce for the layers. Thank you.
That's great Shari! Thanks so much for the comment. Yes, most dishes are usually better the next day it seems. 😉
I love ricotta but trying to go vegan. I’m sure hoping the market comes out with an alternative to tofu as I’m unable to eat soy due to very serious health restrictions related to estrogen. Any suggestions on nut cheeses that can possibly be used?
Yeah, ricotta is tough. Try searching "no-tofu vegan ricotta"; you will find more ideas. I have not made it with anything but tofu. 🙂
Swiss chard is too salty for me, would spinach or kale work with this recipe?
Spinach would work better. Kale is a bit tough. 🙂
Have this in the oven now, really looking forward to it 🙂 I did find I had too many noodles though (especially without overlapping) and not enough sauce. Strange as I measured everything.
Enjoyed another one of Cathy’s recipes. Millie from Maryland
Glad you enjoyed it, Millie! Thanks for the comment. 🙂
Hello! Is "soft" tofu the same as "silken"? Thanks!
Silken is really smooth, so the result would more saucy I think instead of textured; but I think it could work if that's all you have. 🙂