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.
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
Reviews
It was fine, not much to it.
Really good. Me and my husband enjoyed it a lot. Spiced it up a little.
My son calls this one "Plate Lickin' Good!" P.S. He doesn't like Tofu at all.
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.
Delicious, however, I WOULD us Portabella mushrooms and be sure the marinera sauce is spicy for the zip.
We love to find meatless recipes that are easy and delicous because it saves on our budget. This was great!
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.
This wasn't a horrible recipe, but I wasn't too thrilled.
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