L-O-V-E it! This was fabulous and I didn't miss the usual ricotta cheese. I substituted 2 (10 oz) packages of frozen spinach for the fresh and only used 1 c. of mozzarella cheese. I also substituted Romano Peccorino cheese for the Parmesan cheese. This was so delicious and was much less filling than traditional lasagna. No one would ever guess there is tofu in it. I will make this over and over, especially for my vegetarian friends.
Nutritious spinach and tofu star in this lasagna recipe. Add a side salad for a complete vegetarian meal.
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Other: 40 Minutes
- 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
- 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)
- 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.
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