- 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 Eggland's Best 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
- 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.
- Meanwhile, cook lasagna noodles according to package directions; drain.
- 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.
- Cover and bake at 375° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 12 servings.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Lactose-Free Spinach Lasagna(3)
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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.
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!
I was so disappointed when I read through this recipe. Lactose-free is great, but when you have a child with a dairy allergy, lactose-free isn't enough - it has to be casein-free. Unfortunately, shredded soy cheese isn't casein-free. I'd love to see some truly dairy-free recipes come through.
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