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Double-layer Mediterranean Lasagna

Article by:

Chef Larcher |

3 min read

Double-layer Mediterranean Lasagna

Serves 6 



Tomato Sauce

1 tablespoon olive oil

1 cup onion, diced

¼ cup carrots, diced

3 tablespoons celery, diced

3 cloves garlic, finely chopped

½ teaspoon fresh rosemary

2 tablespoons fresh or dry oregano 

6 basil leaves 

28 oz Hunt’s Diced Tomatoes with Basil, Garlic & Oregano (or your favorite diced tomatoes)

29 oz tomato puree

“Cottage Cheese”

1 brick firm tofu

6 tablespoons Vegenaise (or your favorite vegan mayonnaise)

2 tablespoons yeast flakes

1 teaspoon fresh oregano 

2 cloves garlic, finely crushed

Salt to taste


Marinated Veggies

1 eggplant, sliced ½ inch thick rounds

1 green pepper, diced into ¼ inch pieces

2 small yellow squash or zucchini, sliced ⅛ inch rounds


4 tablespoons olive oil

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon yeast flakes

2 teaspoons Italian seasoning

1 teaspoon salt





  1. Preheat oven to 380° F. 
  2. Make the marinated veggies: Mix marinade in a small bowl. Combine the veggies in a medium-sized bowl and pour marinade over them. Toss well to ensure all veggies are coated in marinade. 
  3. Make the tomato sauce: Heat 1 tablespoon olive oil in a medium saucepan. Sauté onions, carrots, garlic, and celery until onion is tender. Puree the diced tomatoes. Add tomato purees and rosemary to veggies and let simmer for five minutes. Add oregano and basil and simmer another five minutes. 
  4. Spread marinated veggies on a baking sheet lined with parchment paper and bake for about 15 minutes.
  5. Make the cottage cheese: Mash the tofu. Combine all ingredients in a bowl. 
  6. Assemble the lasagna: In the lasagna pan, spread 1 ½ cups tomato sauce. Place a layer of lasagna noodles. Spread all marinated veggies over noodles and top with 1 cup tomato sauce. Spread another layer of noodles, tomato sauce and a layer of cottage cheese. Top the cottage cheese with a layer of tomato sauce, noodles, and a final layer of tomato sauce. Cover dish with parchment paper and bake for 40 minutes. Uncover dish and bake for 5 more minutes. 
  7. Remove lasagna from oven and let set at room temperature for about 30 minutes before serving.



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