Vegetarian Lasagna

From the Vitality Food Feature ‘VEGGIE THANKSGIVING‘.

This recipe comes from A Diet for All Seasons by Elson Haas, MD., (Celestial Arts Pub.; 1995), and is one of his recommended dishes for fine autumn dining.

A hearty vegetarian main course, this dish will satisfy even the most discriminating of dinner guests. (Serves 6)


  • 2 Tbsp olive oil
  • 1 cup minced shallots
  • 1 bunch spinach, chopped
  • 1 tsp nutmeg
  • 12 lasagna noodle strips, cooked al dente (slightly undercooked) and drained
  • 6 cups tomato sauce
  • 2 cups leftover cooked beans
  • 1 cup ricotta cheese, or 1 cup tofu mashed together with 1 Tbsp light miso
  • Sea salt to taste
  • Black pepper to taste

1) Preheat oven to 350 F. Heat oil in a skillet and sauté shallots until transparent. Combine with spinach and nutmeg, and cook 2 minutes.

2) In a large baking dish, layer lasagna strips, tomato sauce, beans, spinach mixture, and ricotta, until lasagna is used up. Season with salt and pepper. Finish with a layer of tomato sauce and top with ricotta cheese. Cover and bake at 350 F for 20 minutes.

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