LASAGNE VEGANE con ragù di lenticchie

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu maintains creaminess while reducing calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed can add a nutty flavor and is often more affordable.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular lasagna noodles

Whole wheat noodles offer more fiber without a significant price increase.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.

Heat olive oil in a skillet over medium heat.

Add chopped onion and minced garlic; sauté until translucent, about 3-4 minutes.

Stir in diced zucchini, bell peppers, and mushrooms; cook until softened, about 5-7 minutes.

Add spinach and cook until wilted, about 2 minutes; season with salt, black pepper, basil, and oregano.

In a bowl, mash tofu and mix in nutritional yeast, salt, and pepper until creamy.

Spread a layer of tomato sauce on the bottom of a baking dish.

Layer noodles over the sauce, followed by half of the vegetable mixture, tofu mixture, and more sauce.

Repeat the layers, finishing with noodles and a final layer of tomato sauce on top.

Cover the dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes until bubbly and golden.

Let the lasagna rest for 10 minutes before slicing and serving.

Cooking Techniques

Spice Level:

Dietary

Allergens