Low Sodium Vegetarian Lasagne

My guiltless meatless version of the classic Italian dish. If you haven’t tried it yet, fresh water packed mozzarella has a wonderfully subtle taste and is much softer than its shrink-wrapped salty cousin. Check local grocery stores and specialty cheese shops for availability of both fresh mozzarella and the lowest sodium Parmesan.

Serves 8.

SODIUM CONTENT: 76.8 mg per serving


1 12-oz. pkg. dried lasagne noodles (about 15 noodles)

2 T. olive oil
1 8-oz. pkg. Baby Bella (cremini) mushrooms, diced (2 c.)
1 medium green bell pepper, diced (1 c.)
1 sm/medium onion, diced (about 1 c.)
6 cloves garlic, minced
6 medium tomatoes, peeled, seeded and diced (about 6 c.)
1 c. shredded carrot (1-2 carrots)
2 T. tomato paste
2 t. brown sugar
1 t. dried marjoram
1/2 t. dried basil
1/2 t. dried oregano
1/2 t. freshly ground black pepper
1/4 t. dried savory
1/4 t. dried thyme

1 12-oz. pkg. soft silken tofu, drained
1 egg
3/4 c. (4 oz.) shredded fresh water-packed mozzarella cheese
1 T. grated Parmesan cheese
1/2 t. dried basil

1 c. (about 5 oz.) shredded fresh water-packed mozzarella cheese
2 T. grated Parmesan cheese


Preheat oven to 375 degrees. Get out a 9 x 13-inch casserole pan and set aside.

Fill a stockpot with water and bring to a boil over high heat. Once boiling, add lasagne noodles 4-5 at a time and cook 10 minutes. Carefully remove noodles from pot and lay flat on waxed paper to cool. Repeat process for a total of 15 cooked noodles.

To make the sauce, heat the olive oil in a large saute pan over medium-high. Add the mushrooms, green pepper, onion and garlic and saute 3 minutes. Add the remaining sauce ingredients (tomatoes, carrots, spices, etc.) and stir well to combine. Simmer 20 minutes, stirring frequently.

Meanwhile, assemble the filling. Place the silken tofu into a mixing bowl and break into pieces using a large spoon. Add the egg and continue stirring until a smooth ricotta-like consistency has been achieved. Stir in the basil, fresh mozzarella and Parmesan, then set aside.

Preheat oven to 375 degrees.

Once the sauce has finished cooking, assemble the lasagne. Spread a small amount of sauce in the bottom of the 9 x 13-inch baking dish. Place three noodles lengthwise over top, then spread a thin layer of the tofu filling over the noodles. Repeat process using the remaining ingredients: sauce, noodles, tofu filling. Top the last layer of noodles with the remaining sauce and sprinkle with the shredded cup of mozzarella and 2 T. Parmesan cheese. Cover tightly with aluminum foil. Place pan on middle rack in oven and bake 45 minutes. Remove from oven, carefully remove foil and let cool 5 minutes before cutting and serving.

Print Friendly and PDF

This entry was posted in Main Dishes, Vegetarian. Bookmark the permalink.

One Response to Low Sodium Vegetarian Lasagne

  1. Pingback: Thanksgiving is ALMOST HERE! » The Daily Dish

Leave a Reply

Your email address will not be published. Required fields are marked *