Tofu Vegetable Lasagna

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Lasagna makes a hearty main course. The fussy part is always the layering- the preparation for this meatless version is easy, and once it’s in the oven, you can put your feet up!

Tags: Advanced, One Hour +, Entrées, Vegetables, Pasta & Noodles, Tofu, Baking, President's Choice Blue Menu, Low Fat, Low Sodium, Vegetarian
Serves: 8
Skill level: Advanced
Prep time: 15  minutes
Cooking time: 80  minutes
Total: 95 *  minutes

Stand time: 5 minutes

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Additional Information


1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 jar (700 mL) PC Blue Menu Low Fat Pasta Sauce - Mushroom & Garlic
2 zucchini
12 oz (375 g) tofu
9 no name Lasagna Noodles
1 onion
3 carrot


  1. In large pot of boiling, salted water, cook lasagna noodles for 12 to 14 minutes or until tender but firm. Drain. Rinse under cold running water. Drain and set aside.
  2. In large saucepan, heat olive oil over medium heat; cook onions and carrots until soft, about 5 minutes, stirring occasionally. Stir in sauce and 1 cup (250 mL) water. Bring to a boil. Stir in zucchini. Reduce heat to simmer. Cover and cook until zucchini starts to soften but is not falling apart, about 10 minutes. Remove from heat.
  3. Preheat oven to 400°F (200°C). Cover bottom of 13 X 9-inch (3 L) glass baking dish with 1 cup (250 mL) sauce. Place 3 noodles across bottom of dish, spread with one-third of sauce and sprinkle with half of tofu; repeat layers once. Place last 3 noodles on top and cover with remaining sauce. Cover dish tightly with foil.
  4. Bake in centre of oven for 40 to 45 minutes or until heated through. Remove foil. Let stand 5 minutes before cutting.

Chef's Tips

Substitute PC Blue Menu Tomato & Basil Pasta Sauce.

Nutritional Information

Per 280 g serving:
Calories 270 Cal
Fat 7 g
Sodium 240 mg
Carbohydrate 37 g
Fibre 6 g
Protein 14 g
(includes 7.2 g soy protein)
PC Vegetable Lasagna with 7 Cheeses has 736 mg/ 283 g serving. Same serving size of Tofu Vegetable Lasagna has 66% less sodium.