Meatless Monday: Lasagna with Tofu Crumbles and Eggplant

There’s nothing better than having my family sit around the dinner table and eat a nutritious, homemade meal that I have prepared from scratch. Lasagna is a hearty, well-rounded one-dish meal that can actually be nutritious if done right. I recently created a great recipe for a healthier lasagna that’s become a big hit with my family and since this past July 29th was National Lasagna Day, what better time to share this dish?

To celebrated National Lasagna Day, Personal Creations sent me a personalized Lasagna Dish, which is a new item in their amazing kitchen gift collection. I chose the wording “Happiness is Homemade” because making and serving homemade meals for my family brings me joy. It’s as simple as that.

When creating the lasagna recipe I was inspired by a recipe I saw on the box of the Trader Joe’s lasagna noodles and made some changes to make it healthier. I substituted tofu crumbles for meat and added eggplant to add more texture to make up for the small amount of noodles without compromising on taste, among a few other changes. Less noodles also means less carbs, and with the high amounts of protein from cheese and tofu crumbles, this dish has a great protein-to-carb ratio.

Here’s the Trader Joe’s Lasagna Noodles I used:

You can get these noodles from Amazon.

I began by sauteing onion and then adding the tofu crumbles:

I added tomato sauce:

Here’s what it looks like when it’s ready:

I put the cheeses in a separate bowl:

I added the milk:

I mixed well for a creamy consistency:

I spread a thin layer of the cheese mixture:

I places 3 lasagna noodles, covered in cheese mixture:

Layered them with the cooked tofu crumbles:

I added a layer of eggplant.

I made another layer of lasagna noodles, tofu and eggplant and sprinkled the rest of the parmesan over the second layer of eggplant. I let it rest of 30 minutes.

After 30 minutes in the over, here’s the result:

Lasagna with Tofu Crumbles and Eggplant

Ingredients:

2 tablespoons cooking oil
1 large onion, finely chopped
1 package Morningstar Farm Grillers Crumbles
1 jar tomato sauce
12 oz. mascarpone cheese
1/2 cup 1% milk
1 cup grated parmesan cheese
1 package lasagna noddles. I used Trader Joe’s No Boiling Lasagna Noodles (you only need 6 noodles.)
1 eggplant, chopped into small, thin slices. (I used a long and slender eggplant)

Directions:

1. Set oven on 375°. Heat the oil in a large pan or wok and add the onion. When onion is transparent add the Grillers Crumbles. Stir for a few minutes on medium heat until soft and add the can of tomato sauce.
2. In a separate bowl, cream mascarpone, 3/4 cup grated parmesan and milk.
3. Spread a thin layer of cheese mixture in the baking dish.
4. dip 3 noodles into mix, one at a time, and place in dish in a single layer. Add a layer of tofu and a layer of eggplant. Make another layer of dipped noodles, tofu and eggplant.
5. Cover eggplant with remainder of the grated parmesan cheese.
6. Rest lasagna for 30 minutes and then put in over. Bake at 375° for 30-35 minutes, or until bubbly. Allow to rest for 20 minutes before serving.

Variations:

You can use other brands of tofu crumbles, such as Gardein Beefless Ground, which is gluten-free.

Feel free to use your favorite store-bought jar of tomato sauce, or make it yourself for a true homemade meal (I do take some shortcuts; I also don’t make my own lasagna noodles…)

You can use any type of eggplant, just make sure you slice it into very thin slices. Not a fan of eggplant? No worries! Just omit the top layer of eggplant. Keep the bottom layer, though; the eggplant blends so well with the rest of the ingredients, I promise you won’t even notice it’s there – my kids didn’t! Meatless Monday: Lasagna with Tofu Crumbles and Eggplant #PersonalCreations

Click here to order your own personalized lasagna dish from personal creations. Price is $49.99, available in red or blue.

Get:
Lasagna Noodles

I was not compensated for this post. I received a sample.

• Layered Rainbow Salad Platter for Dinner – Great for Picky Eaters
• Meatless Monday: Spaghetti Fauxlognese (Vegan)
• Air Fryer Eggplant Fries with Marinara Dipping Sauce
• Air Fryer Eggplant Parmesan Rounds (Gluten Free)
• Air Fryer BBQ Tofu

———————————————————————————————————

Senior Reviewer Maytal Wichman is the owner of Mama’s Bites and has also written for The Huffington Post. She has been living in New York City for fourteen years and holds a Bachelor’s Degree in English Literature as well as a Law Degree, but blogging is her true passion. Maytal is a stay-at-home mom to three kids (ages 9, 7 and 3) and loves finding great products that make her family’s life easier.