My menu planner
My Grocery list
Open main navigation
Barley and quinoa
Breakfast and brunch
Goose, guinea fowl and other poultry
Quiches and savoury pies
Tofu, soy and co.
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Soups and broths
Sauces, butter and pesto
Vegetables and gratinees
Bars and squares
Candies, chocolates, sweets and snacks
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Jam and sweet spreads
Muffins and dessert breads
Pudding and tapioca
Yogurt and cheese
Featured recipe categories
New Year's Eve
Sheet Pan Recipes
Slow Cooker Recipes
Winter Cottage Entertaining
View All Categories
Vegetarian No-Pasta Lasagna
Rate this recipe
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
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).
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.