Search thousands of recipes reviewed by home cooks like you.

Tofu Lasagna

Tofu Lasagna

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
M.PERRY

M.PERRY

Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 7 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
  3. In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
  4. Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
  5. Bake in preheated oven for 25 to 35 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LJ
263

LJ

5/30/2006

The recipe is bland without some changes. I made the following changes, and it was fabulous. I added to the sauce mixture: 1 tsp basil 1 tsp italian seasoning 2 cloves garlic 1 c. lowfat ricotta 1 sauteed zucchini 1 1/2 c. sauteed mushrooms 1/2 pack frozen spinach and increased the spaghetti sauce to 2 cups, increased salt to 1/2 teaspoon.

SOMETHINFISHY
114

SOMETHINFISHY

8/17/2005

I have used crumbled tofu in place of cottage cheese several times, and it always turns out great. The key is to make the dish, such as lasagna, ahead of time, and let it set in the fridge overnight. It allows the tofu to "soak up" the flavors from the dish, and masks the "tofu-y" flavor. When you're ready to serve, just reheat it in the oven.

ISLANDGIRL05
79

ISLANDGIRL05

5/22/2006

Made this again tonight. Simpler this time around. I layered my tofu btwn 2 plates wrapped in paper towel (changing often if they become wet)... I did this for about 30-45 min prior to making this whole thing. The key is to NOT HAVE excess water in your sauce mixture--that's what makes it runny people! Anyhoo after I dried my tofu I eyballed my spices in a lg bowl, parsley, basil, italian seasoning, oregano, pinch of garlic salt, lemon pepper, grated parm cheese (I'd rather use the fresh one, but wanted more flavor in this mix--fresh added later), minced garlic and a smidge of olive oil. Mashed that all together the good old fashioned way (with my fingers--plus my toddler helped) and made it look like the consistency of ricotta cheese--amazing. Still used that Costco size Ragu parm sauce for this-dumped the entire jar in. Think it could be just a wee bit saucier, so I have a sm jar to pop open for the leftovers. Other than that...GREAT EASY RECIPE. Oh yeah and hubby loved it last time... didn't suspect a thing! My new way of making lasagna.

More reviews

Similar recipes

ADVERTISEMENT