NEXT RECIPE >

Tofu Spinach Lasagna Recipe
Tofu Spinach Lasagna Recipe photo by Taste of Home
Next Recipe

Tofu Spinach Lasagna Recipe

Read Reviews
4.5 7 8
Publisher Photo
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.
TOTAL TIME: Prep: 45 min. Bake: 30 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min. + standing
MAKES: 12 servings

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

Nutritional Facts

1 piece: 227 calories, 8g fat (4g saturated fat), 18mg cholesterol, 429mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 15g protein Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 0 fat.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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.


Reviews for Tofu Spinach Lasagna

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
megh14 232925
Reviewed Sep. 15, 2015

"Really good. Me and my husband enjoyed it a lot. Spiced it up a little."

MY REVIEW
obladeb 62339
Reviewed Sep. 17, 2012

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

MY REVIEW
belindajo 98797
Reviewed Nov. 21, 2011

"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."

MY REVIEW
scatteredsaggitarius 58367
Reviewed Apr. 6, 2011

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

MY REVIEW
flowerfree2 145582
Reviewed Jan. 28, 2010

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

MY REVIEW
JMU 151362
Reviewed Jan. 29, 2009

"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."

MY REVIEW
scarlet286 58366
Reviewed Dec. 17, 2008

"This wasn't a horrible recipe, but I wasn't too thrilled."

Loading Image