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Tofu Spinach Lasagna

 Tofu Spinach Lasagna
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.
12 ServingsPrep: 45 min. Bake: 30 min. + standing


  • 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


  • 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.

2 of 2

Tofu Spinach Lasagna (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.