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Vegetarian Lasagna

Susie Cushner
Prep time 25 mins
Other time 40 mins
Yield 8 servings
Nutritious spinach and tofu star in this lasagna recipe. Add a side salad for a complete vegetarian meal.


  • 1 pound soft tofu
  • 1/2 cup grated Parmesan
  • 2 eggs
  • 3 garlic cloves, minced
  • 2 tablespoons each minced fresh basil, thyme, and oregano, or 2 teaspoons each dried
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 32 ounces homemade tomato sauce or store-bought tomato sauce
  • 1/2 8-ounce package no-boil lasagna noodles
  • 4 ounces fresh prewashed baby spinach (2 cups)
  • 8 ounces mozzarella, shredded (2 cups)

Nutrition Information

  • calcium 310 mg
  • calories 254
  • caloriesfromfat 0 %
  • carbohydrate 22 g
  • cholesterol 80 mg
  • fat 12 g
  • fiber 3 g
  • iron 3 mg
  • protein 17 mg
  • satfat 5 g
  • sodium 955 mg

How to Make It

  1. Heat oven to 375º F. Combine the tofu, Parmesan, eggs, garlic, herbs, salt, and pepper in a medium bowl.

  2. Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Spread with about 1 cup of sauce. Arrange one layer of noodles on top. Spread with half the tofu mixture; top with half the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.

  3. Cover with aluminum foil and bake 30 to 35 minutes. Let stand 5 minutes before cutting. Recipe can be made ahead to this point. Cool, cover, and refrigerate up to one day ahead. Reheat at 325º F for 20 minutes or until a knife inserted in the center comes out hot.