Vegetarian Lasagna

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  • Serves 8
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 254 calories
    • Fat 12 g
    • Sat Fat 5 g
    • Cholesterol 80 mg
    • Sodium 955 mg
    • Protein 17 mg
    • Carbohydrate 22 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 310 mg


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


  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.