Tofu Lasagna


(1 vote) 4 1

This healthful, vegetarian lasagna is easy to prepare and rich with Italian herbs and cheeses.

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  • 9 cooked lasagna noodles
  • 1, 15-oz. container part skim ricotta cheese
  • 1, 12-oz. container extra firm tofu, drained
  • 1, 10-oz. container frozen spinach
  • 1 Tbs. fresh basil, chopped
  • 1 tsp. oregano
  • 2 garlic cloves, chopped
  • salt and pepper
  • 1 tsp. olive oil
  • 1, 26-oz. bottle spaghetti sauce
  • 1, 12-oz. bag Morningstar Farms Veggie Crumbles (found in freezer
  • section)
  • ½, 8-oz. bag Italian cheese of choice

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While the lasagna noodles are cooking, thaw the spinach using a microwave and drain all the excess water. Then combine ricotta cheese, tofu, spinach, basil, oregano, garlic, salt and pepper in a bowl. Blend the mixture together using a potato masher. Spread a small amount of olive oil in a 13" X 9" baking dish and layer in this order: spread the sauce to cover the bottom of the dish, add 3 cooked lasagna noodles, top with ricotta/tofu filling, add veggie crumbles, and cheese and repeat the layer again. End with the last 3 remaining noodles as the top of the lasagna. Bake at 350 for 45 minutes and allow it to sit for 10 minutes to set.

Serves 12.

Reviews (1)

  • This lasagna is good, but a bit dry. However, for those who are lactose intolerant, don't use the ricotta cheese. Instead add a bit of soy or rice milk for moisture and substitute 1/2 container soy sour cream for the ricotta cheese. Use soy cheese or fat-free, lactose-free cheese.

    Flag as inappropriate coolpool  |  January 3, 2010

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