Save on Pinterest

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.
  • Total Time
    Prep: 45 min. Bake: 30 min. + standing
  • Makes
    12 servings


  • 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


  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
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.

  • ladyteevee
    Nov 27, 2007

    No comment left