Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
Sure Value
30-Minute Recipes
Breakfast and brunch
Budget Recipes
Eat local
Flavours of Fall
Healthy
Homemade Recipes
Isabelle's Recipes
Sheet Pan Recipes
Snacks
Spicy Recipes
The Best
Vegan
Vegetarian
Weekday Recipes
World Cuisine
Zero Waste
View All Categories
Read
Watch
Vegetarian No-Pasta Lasagna
(14)
Rate this recipe
Preparation
45 min
Cooking
3 h
Servings
6
Vegetarian
Nut-free
Gluten-free
Egg-free
See
Nutrition Facts
Categories
Ingredients
10 Italian tomatoes, halved and seeded
2 cloves garlic, chopped
2 teaspoons (10 ml) dried oregano
1/4 cup (60 ml) olive oil
1/2 cup (125 ml) finely chopped shallots
1/2 lb (225 g) firm tofu, drained and crumbled
1 cup (250 ml) ricotta cheese
1 1/2 cups (375 ml) artichoke hearts packed in oil, drained and chopped
Leaves from 1 head romaine lettuce
1/2 lb (225 g) asparagus, trimmed and blanched
3 cups (750 ml) grated mozzarella cheese
Salt and pepper
Preparation
With the rack in the middle position, preheat the oven to 120°C (250°F). Line a baking pan with parchment paper.
In a bowl, combine the tomatoes, garlic, oregano and half of the oil. Season with salt and pepper. Place the tomatoes in the pan, cut side down. Bake for about 2 hours. Let cool. Pull off the skin by hand. Set aside.
In a skillet over medium heat, soften the shallots in the remaining oil. Add the tofu and continue cooking until golden, 3 to 4 minutes. Add oil as needed. Allow to cool partially, then add 125 ml (1/2 cup) ricotta. Season with salt and pepper. Set aside.
In a bowl, combine the artichokes and remaining ricotta. Season with salt and pepper. Set aside.
In a pot of boiling salted water, blanch the lettuce leaves for 1 to 2 minutes. Immediately plunge the leaves into a bowl of ice water. Drain and lay side by side on a clean tea towel. Set aside.
With the rack in the middle position, preheat the oven to 180°C (350°F).
Assembly
Spread half of the tomatoes on the bottom of an oiled 18 x 25-cm (7 x 10-inch) Pyrex baking dish. Cover with a layer of lettuce leaves. Cover with the tofu and ricotta mixture. Cover with another layer of lettuce leaves. Lay the asparagus on top and sprinkle with 250 ml (1 cup) mozzarella. Cover with yet another layer of lettuce leaves and add the artichoke mixture. End with a layer of lettuce leaves and top with the remaining tomatoes and mozzarella. Bake until the lasagna is heated through and the cheese on top is golden, about 45 min.
Personal Note