Tofu Lasagna

Tofu Lasagna

189 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
M.PERRY
Recipe by  M.PERRY

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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.

Share It

Reviews (189)

Rate This Recipe
LJ
259

LJ

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
112

SOMETHINFISHY

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
77

ISLANDGIRL05

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

Artichoke Spinach Lasagna
(1,043)

Artichoke Spinach Lasagna

Spinach Lasagna III
(301)

Spinach Lasagna III

Lasagna Roll Ups
(229)

Lasagna Roll Ups

Fabulous Foolproof Lasagna
(133)

Fabulous Foolproof Lasagna

Simply Traditional Lasagna
(150)

Simply Traditional Lasagna

Easy Four Cheese Lasagna
(101)

Easy Four Cheese Lasagna

Nutrition

Amount Per Serving (7 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Artichoke Spinach Lasagna

>

next recipe:

Fabulous Foolproof Lasagna