Healthy, Low Fat Recipes for Vegetable Lasagna

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Best Lasagna Recipes

Make lasagna your once a week meal. Offer variety with these three easy, low fat, and delicious dinner recipes. No one will guess that they are dairy-free vegetarian recipes--I know this for a fact.

Last week, I made one of these for my daughter's children while she was at work. After she got home and I left, her husband (the meat king) came in and began eating it. He was on his second piece when she came in and he told her how great her lasagna turned out. This wasn't my first lasagna compliment, but, coming from him, it was a good one.

Low Fat Lasagna

Finished Lasagna

For the recipe in the video use almond, soy, coconut, or rice milk.

Meatless Lasagna

This, I think, is my best tasting lasagna. When I make this, I have to stop myself from eating it. I have gotten many compliments on this and have been told, "There is no way this is dairy-free," but it is. The one pictured appears to have come out a little dry on top, so watch for that, but it didn't taste dry at all.

1 medium yellow onion, chopped

2 cloves garlic, minced

3 tablespoons olive oil

8 ounces mushrooms, sliced (optional)

1 pound of meatless ground (try Yves Veggie Cuisine)

salt and pepper

14 ounce extra firm tofu, drained

2 teaspoons Italian seasonings

2 teaspoons onion salt

1 teaspoon dry parsley (1 tablespoon fresh, chopped)

1 teaspoon garlic granules

1/2 teaspoon salt (optional)

2/3 cup Vegenaise (tofu-type mayonnaise)

26 ounce jar spaghetti sauce (try Classico tomato & basil)

9 lasagna noodles, uncooked

3/4 cup water

Preheat oven to 350 degrees.

In a large frying pan heat olive oil, then add onion and garlic (and mushrooms) and cook five minutes. Add meatless crumbles, sprinkle with salt and pepper, and cook until onions are clear.

In a large bowl finely mash tofu. Add spices, Vegenaise, and 2 tablespoons spaghetti sauce. Mix.

In a greased or sprayed 9"X13" baking pan layer three uncooked lasagna noodles into the center of the pan. Spoon 1/3 of the tofu mixture over the noodles and spread as evenly as possible. Next, spoon 1/3 of the meatless ground mixture over top, spreading evenly. Then, spread 1/3 of the jar of spaghetti sauce over the meatless mixture. Add another layer of noodles and repeat two more times.

You should end with three layers of noodles, tofu mix, ground meatless mix, and spaghetti sauce spread over them. Pour the 3/4 cup of water in the pan, around the lasagna. Tightly cover the pan with aluminum foil and place in the center of the preheated oven (350 degrees) for 30-45 minutes. After 30 minutes, check to see if the water has been absorbed and noodles are soft. If too dry, add a little more water. If water remains, remove foil and let dry in the oven 10-15 more minutes.

When cooked, the lasagna will fill the whole pan. Serves 12. A great dinner served with garlic bread and salad.

Vegetable Lasagna

Frying Vegetables

Raw Lasagna

Squash-Zucchini Lasagna

This lasagna is very similar to the first one but with some slight variation and with a little more chopping,. This is my daughter's favorite lasagna.

1 medium yellow onion, chopped

2 cloves garlic, minced

3 tablespoons olive oil

8 ounces mushrooms, sliced

2 medium yellow squash, sliced

1 medium zucchini, sliced

salt and pepper

14 ounce extra firm tofu, drained

2 teaspoons Italian seasoning

2 teaspoons onion salt

1 teaspoon dry parsley (1 tablespoon fresh, chopped)

1 teaspoon garlic granules

1/2 teaspoon salt (optional)

2/3 cup Vegenaise (tofu-type mayonnaise)

26 ounce jar spaghetti sauce (try Classico tomato & basil)

9 lasagna noodles, uncooked

3/4 cup water

Preheat oven to 350 degrees.

In a large frying pan heat olive oil, then add onion, garlic, mushrooms, zucchini, and squash. Sprinkle with salt and pepper and cook until vegetables are soft.

In a large bowl finely mash tofu. Add spices, Vegenaise, and 2 tablespoons spaghetti sauce. Mix.

In a greased or sprayed 9"X13" baking pan layer three uncooked lasagna noodles into the center of the pan. Spoon 1/3 of the tofu mixture over the noodles and spread as evenly as possible. Next, spoon 1/3 of the vegetable mixture over top, spreading evenly. Then, spread 1/3 of the jar of spaghetti sauce over the meatless mixture. Add another layer of noodles and repeat two more times.

You should end with three layers of noodles, tofu mix, vegetables, and spaghetti sauce spread over them. Pour the 3/4 cup of water in the pan, around the lasagna. Tightly cover the pan with aluminum foil and place in the preheated oven (350 degrees) for 30-45 minutes. After 30 minutes, check to see if the water has been absorbed and noodles are soft. If too dry, add a little more water. If water remains, remove foil and let dry in the oven 10-15 more minutes.

When cooked, the lasagna will fill the whole pan. Serves 12. Great served with garlic bread and salad.

Spinach Lasagna

Most people make spinach lasagna with vegetables only, but I like mine with the meatless ground. Make your own, and you choose.

1 medium yellow onion, chopped

2 cloves garlic, minced

3 tablespoons olive oil

8 ounces mushrooms, chopped (optional)

1 pound of meatless ground (optional) (try Yves Veggie Cuisine)

salt and pepper

14 ounce extra firm tofu, drained

2 teaspoons Italian seasoning

2 teaspoons onion salt

1 teaspoon garlic granules

1/2 teaspoon salt (optional)

10 ounce pkg. frozen chopped spinach, thawed and drained

2/3 cup Vegenaise (tofu-type mayonnaise)

26 ounce jar spaghetti sauce (try Classico tomato & basil)

9 lasagna noodles, uncooked

3 tablespoons nutritional yeast (optional)*

3/4 cup water

Preheat oven to 350 degrees.

In a large frying pan heat olive oil, then add onion and garlic (and mushrooms) five minutes. Add meatless crumbles, if using, sprinkle with salt and pepper, and cook until onions are clear. If not using meatless crumbles, add vegetables to tofu mixture.

In a large bowl finely mash tofu. Add spices, Vegenaise, spinach and 2 tablespoons spaghetti sauce (and vegetables). Mix.

In a greased or sprayed 9"X13" baking pan layer three uncooked lasagna noodles into the center of the pan. Spoon 1/3 of the tofu mixture over the noodles and spread as evenly as possible. If using the meatless mixture, spoon 1/3 of the meatless ground mixture over top, spreading evenly. Then, spread 1/3 of the jar of spaghetti sauce over the meatless mixture. Add another layer of noodles and repeat two more times. If using, sprinkle nutritional yeast over the top.

You should end with three layers of noodles and mixes spread over them. Pour the 3/4 cup of water in the pan, around the lasagna. Tightly cover the pan with aluminum foil and place in the preheated oven (350 degrees) for 30-45 minutes. After 30 minutes, check to see if the water has been absorbed and noodles are soft. If too dry, add a little more water. If water remains, remove foil and let dry in the oven 10-15 more minutes.

When cooked, the lasagna will fill the whole pan.  Serves 12.  Great served with garlic bread and salad.

*Note: Nutritional yeast is yellow in color and high in protein. It can be purchased online or at a health food store. It has a cheesy taste.

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Comments 11 comments

Spirit Whisperer profile image

Spirit Whisperer 5 years ago from Isle of Man

Fantastic. We will definitely be using these recipes as we have been eating way too much meat of late. You should write a recipe book for vegetarians who still want the taste of meat without actually eating any. There's a niche if ever I heard one! Voted up and awesome.


kashmir56 profile image

kashmir56 5 years ago from Massachusetts

Hi Beverly great Recipes for Vegetable Lasagna, i have made the Spinach Lasagna so i know that is very delicious !

Awesome and vote up !!!


Simone Smith profile image

Simone Smith 5 years ago from San Francisco

Oh my goodness- how delicious! I'm going to have to try these. Great photos, too!


Beverly Stevens profile image

Beverly Stevens 5 years ago from College Station Author

Thanks all of you.


Amy 5 years ago

Hi Beverly--

I'm grateful for the recipes: They look truly delicious and easy, and I'm eager to try the spinach lasagne particularly. Two questions though... first, I'm more inclined to use TVP instead of "meatless ground". Do I need to season the TVP, or is it in there primarily for texture? Second, approximately how many servings should I expect to get from a 9'x13' pan?


Beverly Stevens profile image

Beverly Stevens 5 years ago from College Station Author

Good questions, Amy. I have never used TVP, so I can't answer that. I would guess if the flavor of it is bland that you would add salt and pepper and a little soy sauce. For servings, I would say 12. I hope you enjoy it.


tebo 5 years ago

These recipes sound very nice. Can't believe there is no cheese in them and don't know whether I can get some of those ingredients here in New Zealand but I will certainly find out.


jeeves 5 years ago

Yumm these look amazing. I really want to get cooking right now.


DzyMsLizzy profile image

DzyMsLizzy 5 years ago from Oakley, CA

Oh, wow... they all sound yummy. I love lasagna, and have been going the lazy route of buying the frozen 3-cheese "party tray" type. But, the price has gone up pretty high of late, so I'll definitely be trying these.

(I'm not a vegan, so the dairy is ok by me; I just want to get rid of the meat--I use the Morningstar Farms crumbles, or the Boca ones--whichever is less pricey that day!) ;-)

Definietly bookmarking this hub! Voted up & useful!


theherbivorehippi profile image

theherbivorehippi 5 years ago from Holly, MI

Being a vegan....I am always on the look out for a dish that will blow me away....I do believe at least one of these is going to do the trick! Bookmarking and plan on trying the spinach lasagna recipe soon. Thanks for this! Brilliant!


Sun-Girl profile image

Sun-Girl 5 years ago from Nigeria

Superb and a great work you actually did in here which is very informative and educating and i so much learnt alot from this work.

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