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RECIPE
18 INGREDIENTS 25 STEPS 1hr

Vegetarian Lasagna

4.8
4 Ratings
Tasty, cheesy and rich, this lasagna will not only please vegetarians but also fool meat lovers!
Vegetarian Lasagna Recipe | SideChef
Tasty, cheesy and rich, this lasagna will not only please vegetarians but also fool meat lovers!
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
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I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com
1hr
Total Time
$2.53
Cost Per Serving

Ingredients

Servings
6
US / METRIC
9
No-Boil Lasagna Noodles
14 oz
Extra Firm Tofu , frozen, thawed
2 2/3 cups
Tomato Sauce
1/2 cup
Mushrooms
1/3 cup
1/2 Tbsp
1
Large Onion
2 cloves
Garlic , minced
to taste
to taste
Mushroom Seasoning
1 cup
or Ricotta
1 1/2 cups
3/4 cup
3/4 cup
Cheddar Cheese , shredded
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
391
FAT
15.8 g
PROTEIN
26.4 g
CARBS
41.1 g

Cooking Instructions

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Step 1
Freeze and then thaw the Extra Firm Tofu (14 oz) . Try to squeeze out all the liquid, rinse and squeeze again. By freezing and then thawing the tofu before you squeeze the water out, you will get a much chewier, more meat-like texture.
Step 2
Crumble the tofu using your hands.
Step 3
Wash all your vegetables.
Step 4
Roughly slice the Tomatoes (2) into small pieces.
Step 5
Roughly chop the Onion (1) into fine pieces.
Step 6
In your food processor, add in Mushrooms (1/2 cup) , Green Bell Peppers (1/3 cup) , and Carrots (1/3 cup) . Pulse until finely chopped.
Step 7
In your saucepan, heat up oil over medium-high heat. Saute Garlic (2 cloves) until aromatic.
Step 8
Add the chopped onion. Only cook a little bit.
Step 9
Add in crumbled tofu and stir-fry until it becomes dry and slightly firm. It will take a few minutes.
Step 10
Add in your finely-chopped vegetables, continue stir-fry for a minute or two.
Step 11
Bring your heat to medium-low, throw in Tomato Sauce (2 2/3 cups) . Mix well, season with Salt (to taste) , Ground Black Pepper (to taste) , and Mushroom Seasoning (to taste) and bring to a light simmer.
Step 12
Sprinkle in Dried Basil (1/2 Tbsp) . Bring it to a boil and add the tomatoes. Simmer for a minute or two. Turn off the heat and set aside.
Step 13
To make the cheese mixture, in a small bowl, add Cottage Cheese (1 cup) , Dried Parsley (1 1/2 cups) , and Grated Parmesan Cheese (1/4 cup) for topping. Mix evenly and set aside.
Step 14
Preheat your oven to 180 degrees C (350 degrees F) or 160 degrees C fan-forced (325 degrees F).
Step 15
Using 7 by 7 inch square pan, add a thin layer of tomato sauce.
Step 16
Place 3 sheets of No-Boil Lasagna Noodles (9) on top.
Step 17
Evenly spread half the cheese mixture. Sprinkle in a third of the Mozzarella Cheese (3/4 cup) and a third of the Cheddar Cheese (3/4 cup) .
Step 18
Add in another layer of tomato sauce.
Step 19
Place three more sheets of instant lasagna.
Step 20
Add the rest of the cheese mixture and sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar.
Step 21
Then add another layer of tomato sauce.
Step 22
Place another 3 sheets of instant lasagna.
Step 23
Add the rest of the tomato sauce and sprinkle another ¼ cup of shredded mozzarella, ¼ cup of shredded cheddar, and grate a generous amount of parmesan.
Step 24
Bake in the oven for 40 to 45 minutes until golden brown.
Step 25
Serve and enjoy!

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Nutrition Per Serving
Calories
391
% Daily Value*
Fat
15.8 g
20%
Saturated Fat
6.3 g
32%
Trans Fat
0.0 g
--
Cholesterol
50.2 mg
17%
Carbohydrates
41.1 g
15%
Fiber
6.6 g
24%
Sugars
8.4 g
--
Protein
26.4 g
53%
Sodium
440.6 mg
19%
Vitamin D
0.2 µg
1%
Calcium
486.7 mg
37%
Iron
4.9 mg
27%
Potassium
812.0 mg
17%
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