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Tofu Spinach Lasagna Recipe

Tofu Spinach Lasagna Recipe photo by Taste of Home

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No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.

This recipe is:

Healthy

Diabetic Friendly

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Tofu Spinach Lasagna Recipe

Prep: 45 min. Bake: 30 min. + standing

Yield: 12 Servings

45 30 75

Ingredients

9 lasagna noodles
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 package (14 ounces) firm tofu
1 carton (15 ounces) part-skim ricotta cheese
1/2 cup minced fresh parsley
1 teaspoon salt, divided
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-3/4 cups marinara or meatless spaghetti sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside.
Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside.
Drain noodles. Spread half of the marinara sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses.
Bake, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 piece equals 227 calories, 8 g fat (4 g saturated fat), 18 mg cholesterol, 429 mg sodium, 25 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Originally published as Tofu Spinach Lasagna in Light & Tasty December/January 2008, p59

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Tofu Spinach Lasagna

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Reviewed on Sep. 17, 2012 by obladeb

My son calls this one "Plate Lickin' Good!" P.S. He doesn't like Tofu at all.

Reviewed on Nov. 21, 2011 by belindajo

This was a good meatless lasagna. I liked that there was tofu in it and my children couldn't tell. I did add more garlic and crushed red peppers in it to spice it up a little.

Reviewed on Apr. 06, 2011 by scatteredsaggitarius

Delicious, however, I WOULD us Portabella mushrooms and be sure the marinera sauce is spicy for the zip.

Reviewed on Jan. 28, 2010 by flowerfree2

We love to find meatless recipes that are easy and delicous because it saves on our budget. This was great!

Reviewed on Jan. 29, 2009 by JMU

Turned out pretty good. I'd spice up the tofu/cheese mixture a bit more. I also used whole wheat lasagna noodles. Others liked it also.