Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Nutritious spinach and tofu star in this lasagna recipe. Add a side salad for a complete vegetarian meal.

Jane Kirby
Recipe by Real Simple May 2001

Gallery

Credit: Susie Cushner

Recipe Summary

prep:
25 mins
additional:
40 mins
total:
1 hr 5 mins
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

calcium 310mg; 254 calories; calories from fat 0%; carbohydrates 22g; cholesterol 80mg; fat 12g; fiber 3g; iron 3mg; protein 17mg; saturated fat 5g; sodium 955mg.
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