Vegetarian Lasagna

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

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Recipe Time

Prep Time:
Other: 40 Minutes

Nutritional Information

Amount per serving
  • Calcium: 310mg
  • Calories: 254
  • Calories from fat: 0%
  • Carbohydrate: 22g
  • Cholesterol: 80mg
  • Fat: 12g
  • Fiber: 3g
  • Iron: 3mg
  • Protein: 17mg
  • Saturated fat: 5g
  • Sodium: 955mg

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

  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.
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