Vegetarian Lasagna

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Serves 8
preparation
25
minutes
cooking
65
minutes

Ingredients

1
pound
soft tofu
1/2
cup
grated Parmesan
2
eggs
3
garlic cloves, minced
2
tablespoons
each minced fresh basil, thyme, and oregano, or 2 teaspoons each dried
1/4
teaspoon
coarse salt
1/8
teaspoon
freshly ground black pepper
32
ounces
homemade or store-bought tomato sauce
1/2
8-ounce package no-boil lasagna noodles
4
ounces
fresh prewashed baby spinach (2 cups)
8
ounces
mozzarella, shredded (2 cups)

Directions

  1. Heat oven to 375° F.
  2. Combine the tofu, Parmesan, eggs, garlic, herbs, salt, and pepper in a medium bowl.
  3. Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Spread with about 1 cup of sauce. Arrange one layer of noodles on top. Spread with half the tofu mixture; top with half the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.
  4. Cover with aluminum foil and bake 30 to 35 minutes. Let stand 5 minutes before cutting. Recipe can be made ahead to this point. Cool, cover, and refrigerate up to one day ahead. Reheat at 325° F for 20 minutes or until a knife inserted in the center comes out hot.

 

 

Jane Kirby
April 2001

Nutritional Information

  • Per Serving
  • Calories 254
  • Calcium 310 mg
  • Carbohydrate 22 g
  • Cholesterol 80 mg
  • Fat 12 g
  • Fiber 3 g
  • Iron 3 mg
  • Protein 17 mg
  • Sat Fat 5 g
  • Sodium 955 mg
What does this mean? See Nutrition 101.

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