Tofu Lasagna -- no noodles

“This is a yummy vegetarian, lo-carb, lo-cal dish! It is really great for freezing in individual portions to take to work for lunch. I got the original recipe from CeeCee526 on Recipezaar but I've made a number of changes -- so I'm posting it as my own. Hope you Enjoy!!”
1hr 45mins

Ingredients Nutrition


  1. Press tofu under heavy weight for approx.
  2. 1 hour to remove the liquid-- will make thinly slicing much easier.
  3. Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
  4. Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
  5. In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper.
  6. In a food processor, puree cottage cheese w/ egg substitute.
  7. Add sauted vegetables& process just to combine.
  8. Slice tofu thinly for use as"lasagna noodles".
  9. Start w/ a layer of sauce on the bottom of a 9x13 pan.
  10. Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
  11. You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.

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