Quick Vegetable & Soy Lasagna

DSC_0082-2 Oh we were MIA again..for a week! We were visiting Charleston in South Carolina and had such a great time. We’ll be back with stories from the trip in the coming days but for now we are back now right in time for Fiesta Friday and a few days late for the Meatless Monday that we missed. We missed a lot of Fiesta Friday action over the last week and have a lot to catch up on and we hopefully will do that soon! So right before we left, amidst the last minute packing and the usual “before a holiday” chaos we managed to squeeze in time for a wonderful vegetable summer lasagna (actually Nikhil did).


This recipe here is inspired from Jamie Oliver’s Lasagna recipe and is so easy and quick to make you’ll love it. We used asparagus, zucchini and carrots, soy granules for the protein instead of meat and non-fat cottage cheese in place of regular cheese. What’s great about this recipe is that you can substitute the listed ingredients with your fav vegetables and ingredients and it’ll still turn out to be great. You don’t have to go hunting for any speciality ingredients! Make your own layers and get your kids to help you too! 

We hope you love our Lasagna this Fiesta Friday. Here is how we made it:

Quick Vegetable & Soy Lasagna

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 3-4 servings


    For the sauce
  • 2/3 cup soy granules, (cooked according to instructions on the box) we cook this in 2 cups of salted boiling water for about 3-4 minutes and drain
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, finely chopped
  • 5 cloves garlic, finely chopped
  • 2 cups diced vegetables (we used carrots, zucchini, asparagus and spring onions but you may use vegetables of your choice)
  • 3 whole tomatoes, puréed
  • 1 teaspoon red chili flakes
  • 2 teaspoons ground black pepper
  • 1 teaspoon dried oregano
  • Salt to taste
  • For the cheese topping
  • ¼ cup milk or 3 tablespoons heavy cream
  • 1 cup cottage cheese
  • 1/4 cup provolone cheese, grated
  • 2 tablespoon mint leaves, finely chopped
  • 1 tablespoon lemon zest
  • For the Assembly
  • 6-9 organic whole wheat lasagna sheets (enough to form 3 layers of pasta in your baking dish)
  • a handful of asparagus tips, optional
  • 1 tablespoon chopped spring onions, optional


  1. Preheat your oven to 380 F.
  2. Set aside your glass baking dish. This recipe yields for a 8X6X2 inch glass baking dish.
  3. For the sauce
  4. In a pan, heat the oil on medium heat and add the chopped red onions and cook until the onions are translucent.
  5. Next, add in the garlic and cook for a couple of minutes until the garlic releases its flavor. This should take about a minute or so.
  6. Then, add in the tomato purée and a pinch of salt. Cook for about 7-8 minutes.
  7. Alongside, sauté the vegetables in a tablespoon of oil with 1 teaspoon of black pepper and salt for 3-4 minutes to caramelize the vegetables. Set this aside.
  8. Next, add the oregano, chili flakes and 1 teaspoon of black pepper to the tomato sauce. Cook this for about a minute or so.
  9. Next, add the cooked soy granules and cook for a couple of minutes.
  10. Now, add the caramelized vegetables to the sauce and mix well and turn the heat off.
  11. If this sauce is too thick, add a little bit of water to thin it out.
  12. For assembly
  13. Boil the lasagna sheets until they are al dente. Drizzle a little olive oil on them to keep them from sticking.
  14. While your lasagna sheets are cooking, assemble the ingredients for the topmost cheese layer: mix the cottage cheese, milk or cream, provolone cheese, mint leaves and lemon zest to form a cheese topping.
  15. Now comes the fun part of building the layers in this lasagna. Get your kids to help you and let them layer it the way they want to! We did ours as under.
  16. Layer 1: a very thin layer of the sauce to prevent the lasagna from sticking to the bottom of the baking dish.
  17. Layer 2: lasagna sheets
  18. Layer 3: half of the sauce, spread across the lasagna sheets.
  19. Layer 4: another layer of lasagna sheets.
  20. Layer 5: the other half of the sauce, spread across the lasagna sheets.
  21. Layer 6: another layer of the lasagna sheets.
  22. Layer 7: finally the cheese topping. We also topped this with the asparagus tips.
  23. Just add about 1/2 a cup of warm water into your baking dish through the gaps between the lasagna sheets. This helps keep the lasagna moist and flavorful.
  24. For Baking
  25. Bake the lasagna covered with aluminum foil for about 23-25 minutes.
  26. Remove foil and broil on high for 3 minutes to get a nice crust on the top.
  27. Garnish with chopped spring onions to serve.




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  2. Pingback: Quick Vegetable & Soy Lasagna | Chef Ceaser

  3. What a gorgeous dish! I love lasagna but I never thought of making a soy lasagna, although I usually sub meat for soy. I’ve got to try your version 🙂

    • Thanks, Erika and apologies for such a late response. Your comments were stuck in the spam folder for some strange reason and I just saw them. Thank you so much for stopping by! 🙂

  4. Good morning,
    Saw you on Pinterest and had to come take a look at your blog and, wow, I’m glad I did! Gorgeous photography, fabulous recipes and all beautifully laid out. Love it! I’ll be a regular visitor. Have a great day!

  5. This looks wonderful! What a great way to brighten the cheese layer with lemon zest and mint, and I love the way you’ve adapted this to create a healthful variation of lasagne that looks just amazing! Did you bring enough for seconds? I just might dig in again.

  6. Your lasagne looks beautiful! And it’s not often that we think of pasta as beautiful. Wonderful presentation, I’d love some now! 😀

  7. Lovely dish!!! Enjoyed exploring your space… See you sometime @ http://www.cookingwithsj.com 🙂

  8. Oh yum, yum! What a gorgeous recipe and exceptionally mouth-watering photography!

  9. The lasagna looks so good and so healthy with the soy & all the veggies! Yummy!

  10. “Chicken or lasagne”? (Airline banter,sorry). Looks delish and welcome home.

  11. This looks so delicious! Can’t wait to give it a try with fresh veggies from the garden once summer is in full swing. I look forward to reading more of your recipes!

  12. this looks wayy to good Aditi!! 🙂

    • Thanks, Ayesha! Apologies for such a late response. Some of the comments on this post were stuck in the spam folder and I just saw them. Thank you for stopping by. Heading over to your bog now. 🙂

  13. This Lasagna looks beautiful! Thanks for sharing.

  14. A different twist for lasagna, at least for me. Sounds delicious with all of the veggies 🙂

  15. Welcome back..missed you! This lasagne is incredible..One I shall be bookmarking for sure… Thank you!

  16. I am in love with that first photo, Aditi!! The lighting, the food, everything! May I ask what your light source was? It’s gorgeous. 🙂

    • Oh wow. It must really be a good photo if you say so 🙂 (does a happy dance). It was just natural light through a window in the back, Patty. We’ve put a white linen curtain on the window to diffuse the harsh light.

  17. That’s awesome! your soy lasagna looks amazing and tasty! You came back in a big way, you really did!

  18. This looks so yummy, and such great photography!

  19. I love the scallions on top and what a nice, veggie filled pie! I really like the new look and layout of your blog . . . excellent work and hope you enjoyed Charleston!

    • Thanks, Sue. So glad you like the Lasagna and the new look of the blog too! 🙂

      Charleston was a lot of fun. Such a beautiful city and such great places to see and of course delicious food.

  20. Beautiful spring like photos and a gorgeous recipe :). Welcome back!

  21. Glad to see you two are back in blogging action. And to return with this delicious lasagna…yum! It’s definitely picture perfect, and judging from the ingredients, tasty too! I’ve always included cottage cheese, mixed with ricotta, in my lasagna. It nice to know I’m not the only one implementing it in this way! Thanks for showing up at FF with such a wonderful dish…I bet it will be gone in no time!

    • Thank you, Nancy. We are happy to be back too especially knowing that you and Ngan are playing wonderful hosts this time around! We have so much to catch up from last Friday’s party too. 🙂

      Cottage cheese and ricotta does make dishes much lighter. We loved it and glad you liked it too! What a beautiful Friday it is!

  22. Look at all those layers of lasagna! This is so beautiful, you two, a lovely meal for springtime what with all those veggies and soy. Light and full of flavor. Did you enjoy Charleston? That is a place I’ve always wanted to visit. Happy Friday!

    • Thanks, Ngan. It was actually light with the cottage cheese and vegetables. We can smell spring too- finally!

      We absolutely loved Charleston- the life, the food, the architecture, the people just about everything. We are surely going back again 🙂

  23. Pingback: Fiesta Friday #12 | The Novice Gardener

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