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Tofu Spinach Lasagna

Total Time

Prep: 45 min. Bake: 30 min. + standing

Makes

12 servings

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.
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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

  1. Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. 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 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.
  4. Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. 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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