Dole Vegetable Lasagna

Prep Time

45 minutes

Total Time

1 hour 45 minutes




vegetable lasagna


  • 1 tablespoon olive oil
  • 1 cup chopped DOLE® Onion
  • 1 package (8 ounces) sliced DOLE Mushrooms
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 bag (16 ounces) frozen spinach, thawed
  • 2 packages (12 ounces each) soft silken tofu, drained
  • 4 teaspoons minced garlic
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 1/2 cups DOLE Shredded Carrots
  • 1 cup shredded part-skim mozzarella (4 ounces)
  • 1 box (9 ounces) no-boil lasagna noodles


  • Preheat the oven to 350°F. 

  • Warm the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes until it begins to soften. Add the mushrooms, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Continue cooking for 5 minutes or until mushrooms have browned. Remove from heat. Squeeze as much water from the spinach as possible and scatter over the mushroom mixture. Set aside. 
  • Mash the tofu with the back of a fork in a medium bowl. Add 1 teaspoon of garlic and the remaining 1/4 teaspoon of salt and pepper. Stir until well combined. Set aside. 
  • Open the can of tomatoes and add the remaining garlic and the oregano. Stir until well combined. 
  • Layer 1 cup of the tomato mixture in the bottom of a 9 x 13 baking dish. Layer three noodles, side-by-side, on top. Spread 1 cup of the tofu mixture over the noodles, followed by 1/2 cup of carrots, 1/3 of the filling, 1/3 of the spinach mixture and 1/4 of the remaining sauce. Repeat 2 more times, followed by a final layer of noodles, remaining sauce and cheese. Cover with foil and bake for 45 minutes. Uncover and bake another 15 minutes. Let stand 10 minutes before serving
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