Vegetarian Lasagna

Vegetarian Lasagna Recipe
Susie Cushner
Nutritious spinach and tofu star in this lasagna recipe. Add a side salad for a complete vegetarian meal.

Yield:

8 servings

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes
Other: 40 Minutes

Nutritional 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

Ingredients

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)

Preparation

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

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.

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.

Note:

Jane Kirby,

May 2001
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