Lactose-Free Spinach Lasagna Recipe
Lactose-Free Spinach Lasagna Recipe photo by Taste of Home
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Lactose-Free Spinach Lasagna Recipe

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Think you don't like tofu? It tastes just like ricotta cheese in this healthy and fabulous dish. Peggy Kern - Riverside, California
TOTAL TIME: Prep: 45 min. Bake: 35 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 35 min. + standing
MAKES: 12 servings


  • 1-3/4 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 1 tablespoon olive oil
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1 teaspoon dried marjoram
  • 9 uncooked lasagna noodles
  • 1 package (14 ounces) firm tofu, drained and cubed
  • 2 eggs, lightly beaten
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded mozzarella-flavored soy cheese
  • 1 cup (4 ounces) shredded cheddar-flavored soy cheese

Nutritional Facts

1 piece: 216 calories, 7g fat (1g saturated fat), 35mg cholesterol, 531mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat, 1 starch.


  1. In a large nonstick skillet coated with cooking spray, saute mushrooms and onion in oil until tender. Add spinach and garlic; cook 2 minutes longer. Stir in the tomatoes, tomato sauce, tomato paste, basil and marjoram. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally.
  2. Meanwhile, cook lasagna noodles according to package directions; drain.
  3. In a small bowl, combine the tofu, eggs, parsley, salt and pepper. Place three noodles in the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Layer with half of the tofu mixture, 1-1/2 cups spinach mixture, 1/2 cup mozzarella-flavored soy cheese and 1/3 cup cheddar-flavored soy cheese. Repeat layers. Top with remaining noodles and spinach mixture; sprinkle with remaining cheeses.
  4. Cover and bake at 375° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Lactose-Free Spinach Lasagna in Healthy Cooking June/July 2010, p19

Medium-Bodied Red Wine

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

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abom37 User ID: 8077649 173173
Reviewed Nov. 5, 2014

"Recipe is great, sorry I just had to make an account to point out the fact that eph467 has made an incredibly ignorant remark. First of all the recipe says LACTOSE free not dairy free. Sorry if your child isn't having any, but that doesn't give you the right to give it 1 star."

RachelE User ID: 1320859 173270
Reviewed Oct. 22, 2011

"Pretty good recipe. Very flavorful and fresh-tasting. The tofu was not exactly like ricotta, but not bad. The cheddar really added to the flavor. My husband liked it, and he is rather picky at times. He does not mind tofu, though. Kids didn't like much because they are not big on tomatoes, and this doesn't really make a "sauce", just pieces of tomatoes."

deannarey134 User ID: 5332704 190092
Reviewed Aug. 1, 2011

"I thought this was a great recipe and my husband who is lactose intolerant loved it. It's not often we find a substitue to some of his favorite foods, but this one was fabulous!"

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