Vegetarian Lasagna

Vegetarian Lasagna


Tomato Sauce

  • 1 Large onion, chopped
  • 2 Tablespoons olive oil
  • 4 to 5 cloves garlic, minced
  • 1 Teaspoon red pepper flakes
  • 2 (28 oz) cans chunky tomato sauce
  • 1 (28 oz) can whole peeled tomatoes
  • 2 Tablespoons fresh basil or
  • 2 Teaspoons Polaner basil
  • 1 Teaspoon Polaner oregano
  • Lots of fresh ground pepper
  • Salt to taste

Vegetarian Lasagna

  • One package good quality Lasagna noodles
  • One pound Tofu
  • Your choice of vegetables
    • (spinach, zucchini, mushrooms, eggplant, roast red peppers, sun-dried tomatoes, hot peppers)
  • Optional:
    • 1/2 Pound Ricotta cheese mixed with one egg and 1/2 pound of grated mozzerela


Tomato Sauce
Caramelize the onion in olive oil adding a small amount of water as it sticks to the pan. Continue this process for about 30 minutes until the onions are very brown but do not let them burn. Add the garlic and the red pepper and sauté for one minute.  Add the rest of the ingredients. Simmer for 45 minutes.


Ladle a generous portion of sauce in to bottom of lasagna pan. Layer lasagna noodles alternately with vegetables, tofu and sauce. Bake in oven at 350 for 45 minutes.

  • 8 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min