This Best Ever Healthy Veggie Lasagna is loaded with protein and veggies. You can make it vegan and even gluten-free. It will soon be your favorite.
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One of my favorite dishes is lasagna, which is typically loaded with unhealthy fat, cholesterol, and simple carbs. As good as it might taste, my body doesn’t like it.
I love taking a much-loved dish and turning it into a healthy option that tastes just as good as the original. This is one of those recipes. I have converted my old unhealthy recipe into a protein-rich, loaded with fiber from all the veggies, tummy-loving option.
This recipe can be made in several different ways: vegetarian, vegan, or gluten-free. For the vegetarian version just add cheese to the layers. The filling will greatly reduce the overall cholesterol so even adding some cheese to this keeps it a healthy option, not to mention the protein we will add. For the vegan version, add vegan cheese, or just don’t add cheese. Either way, it is wonderful and full of flavor. For the gluten-free version, you can use veggies for noodles, my favorite is eggplant, or you can buy gluten-free noodles. If you have been GF for any length of time you know that GF pasta is a hit-and-miss situation. My favorite GF pasta is definitely Tinkyada’s Pasta Joy.
What veggies you used in this recipe is completely up to you. Use what you have. I love a ton of veggies in mine when I make this. Keep in mind that whatever veggies you use need to all be finished cooking at about the same time so you may need to cut your veggies into different sizes to obtain this.
One thing that you need to take into consideration when making this is that there is a lot of water content in vegetables. As the vegetables cook, that water is released. As the noodles cook they absorb that water. I never cook my noodle in advance. I let them cook as the lasagna is baking.
Some of my favorite veggies to add are:
🍅 Shredded carrots
🍅 Cubed eggplant, or use the eggplant as noodles
🍅 Mushrooms
🍅 Peppers
🍅 Zucchini
🍅 Spinach
One thing to keep in mind about this recipe is that several things should be done in advance before you are ready to start making this recipe. They don’t have to be done in advance but if you do, the whole process will go smoother.
3 Things to do in advance:
cook your cashews or soak them overnight. See Simple Cashew Cream recipe here.
Prep and salt your eggplant if you are using eggplant. If not then skip this.
Rinse and drain the tofu. Let it sit in a colander to drain as much water off as possible.
More detailed instructions are below in the directions.
Best Ever Healthy Veggie Lasagna
Ingredients
1 package tofu
2 to 3 garlic cloves
1 batch of Simple Cashew Cream
1 tablespoon No Chicken Seasoning
1 tablespoon Italian Seasoning
1/2 teaspoon salt
4 to 5 cups of your favorite veggies
1 package of lasagna noodles
1 jar of your favorite spaghetti sauce
2 cups cheese, optional, vegan or regular
1/4 cup fresh basil, optional
Directions
Prep Time: 30 minutes, which could vary depending on what veggies you use
Bake Time: 1 hour and 15 minutes
Preheat the oven to 350.
Let’s prep the tofu. Take out your tofu and rinse and drain it. Then set aside so that any liquid can drain off. The best option is in a colander. Let it drain while you make the Simple Cashew Cream and prep the veggies.
Let's prep the veggies that you want to use. Clean, peel, dice, slice, or shred, whatever each veggie needs. If you are using eggplant sprinkle it with salt after you have prepared it the way you want it and let it set for about an hour. This will prevent a bitter taste and remove some of the liquid. Rinse with warm water after an hour. When veggies are prepped, set them aside.
It’s time to make the Simple Cashew Cream. Follow these directions and add your garlic cloves, No Chicken Seasoning, Italian Seasoning, and salt to the blender as you make your Simple Cashew Cream.
Mix all together in a blender till garlic is liquefied with cashew mixture and it is smooth. Set aside.
After your tofu has sat and drained for a bit, press on the tofu to remove as much water as possible. After this is done, place it in a medium size bowl and break it up into smaller pieces. Take those pieces in your hands and rub them together to break them up into very small crumbly pieces. You could also use a potato masher to do this. Whatever works best for you.
After all your tofu is broken down into very small crumbly pieces add some freshly chopped basil if you have it. I like to use my kitchen scissors here. It makes the job easy.
Next, add your Simple Cashew Cream mixture and mix well. You have just made your yummy protein-rich filling.
Next, spray your baking dish with a spray oil like olive oil so that your pan won’t stick. Now it is time to start assembling your lasagna.
Place a thin layer of spaghetti/tomato sauce into the pan and spread it around evenly on the bottom.
Now it is time for a layer of your uncooked lasagna noodles with another thin layer of sauce. Your first layer of noodles should have sauce under and on top.
Now start adding the filling. If your pan is deep enough for 4 layers then you will add 1/4 of this mixture to each layer. Just eye it, it doesn’t have to be exact. Spread it evenly around.
Now it is veggie time. Go ahead and start adding a layer of your veggies.
If you are going to add cheese, whether vegan or regular, then do it now. Just sprinkle it right on top of the veggies.
Now it’s time for another layer of noodles, followed by sauce, then filling, veggies, and cheese. You get the idea. Keep adding your layers till you are out of veggies and filling. If you didn’t evenly distribute your veggies and filling, don’t worry. This won’t affect the taste. I usually end up with hardly any filling or way too much for the last layer. If you have too much try putting it around the sides of the dish.
Top with a layer of noodles then sauce and you are almost done.
Cover with foil and bake for 1 hour then remove from oven.
Remove foil, and sprinkle with cheese. Cheese is of course optional. Put the foil back on and continue baking for 15 minutes.
Remove from the oven and let sit for 15 to 20 minutes before cutting and serving. This time is important for it to set. It will most likely be quite running when you pull it from the oven. During this time the noodles will absorb most of the moisture.
Serve with a fresh greens salad and you have a beautiful healthy meal. I truly hope you enjoy this yummy delight.
Comment below and tell me if you enjoyed it.
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