Dad. At Home.

Veggie Lasagna

Here is the recipe for the Creamy Alfredo Sauce and Garlic Bread. Instead of the Creamy Alfredo Sauce, you could make a Béchamel Sauce.

Ben Hartung

Veggie Lasagna

This recipe is flexible and adaptable. I've adapted the recipe from my Culinary Arts 1 course at George Brown College. I've added a tofu Alfredo sauce, added lentils, and bean curd sheets to increase the protein. Serve with garlic bread
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 batch of Creamy Alfredo Pasta sauce
  • 1 can (796ml) stewed tomatoes
  • 1 package lasagna noodles, oven ready
  • 3 cups sliced mushrooms or zucchini or any veg
  • 1 cup uncooked red lentils
  • 1 block (400g) cheese, sliced or grated
  • 1 package bean curd strips (Tofu)
  • 1/2 cup parmesan cheese
  • 1 tablespoon course black pepper
  • 1 teaspoon chilli flakes (optional)

Method
 

  1. Preheat oven to 400℉
  2. Using a vitamix, blend all the ingredients to make Creamy Alfredo Pasta sauce. Add the can of stewed tomatoes and blend until combined. It will look like a creamy rose sauce.
  3. Butter a large, deep rectangle baking dish. Add a thin layer of Alfredo sauce to the bottom.
Lasagna Assembly: Layer 1 & 2
  1. 1. Lasagna Noodles
  2. 2. Veggies
  3. 3. Sprinkle Lentils
  4. 4. Alfredo sauce – spread to cover
  5. 5. Bean curd sheet – tear the sheet so create 1 layer over everything
  6. 6. Cheese
Lasagna Assembly: Layer 3 (top layer)
  1. 1. Lasagna Noodles
  2. 2. Veggies
  3. 3. Sprinkle Lentils
  4. 4. Cheese
  5. 5. Alfredo sauce – spread to cover
  6. 6. Parmesan cheese – sprinkle over the top
  7. 7. Finish with black pepper and chilli flakes on top
    8. If you want to freeze it, cover the top with plastic wrap and allusion foil. You can bake from frozen. Try baking at 400℉, covered with tinfoil for 1h30m, then uncovered for 30 minutes.
    For extra flavour, add dollops of butter to the top before baking.
Bake
  1. Bake uncovered for 45 minutes to 1 hour, or until the top is collagen brown and crispy.
  2. Let cool for 10-15 minutes before serving.