Susie Cushner
Prep Time
25 Mins
Other Time
40 Mins
8 servings

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

How to Make It

Step 1

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

Step 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.

Step 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.

You May Like

Ratings & Reviews

userrsm's Review

July 11, 2012

Margareta's Review

January 25, 2009
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.