Tofu Spinach Lasagna

Name: Tofu Spinach Lasagna
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 12 servings.
Cuisine: Italian Dinners, Italian Recipes, Italian Vegetarian Recipes
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 shredded part-skim mozzarella cheese; 1/3 cup shredded Parmesan cheese

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.

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 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 13x9-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.

Nutrition Facts

1 piece: 227 calories, 8g fat (4g saturated fat), 18mg cholesterol, 429mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

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

Reviews

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Average Rating:

Tania

Aug 12, 2017

It was fine, not much to it.
megh14

Sep 15, 2015

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

Sep 17, 2012

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

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.
scatteredsaggitarius

Apr 6, 2011

Delicious, however, I WOULD us Portabella mushrooms and be sure the marinera sauce is spicy for the zip.
flowerfree2

Jan 28, 2010

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

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.
scarlet286

Dec 17, 2008

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