Quick & Easy Vegetarian Lasagna

"This recipe substitutes ricotta cheese with tofu. Don't tell anyone, and they'll never know the difference! You can also add some meat-substitute (my favorite is Quorn grounds) to make what seems to be a meaty lasagna... and only you will know there's no meat in it!"
 
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photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by for the love of veg photo by for the love of veg
Ready In:
45mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Heat oven to 375°F.
  • Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl.
  • Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Spread about 1 cup of tomato sauce at the bottom of the pan. Arrange one layer of noodles on top.
  • Spread with half the tofu mixture; top with half of the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.
  • Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.

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Reviews

  1. I have made this 4 or 5 times since I found the recipe. I will never make lasagna another way again. It is perfect and healthy compared with the usual. Awesome! I did add extra sauce and used firm tofu.
     
  2. Ingenious...no one will have any idea that this has tofu in it!!
     
  3. This was the first time I made lasagna, and it turned out perfect! I made a few minor changes, but overall I followed the recipe. I used silken extra-firm lite tofu. Also, the package for the no-boil noodles said to cook for 45-55 minutes, so I cooked this for 45. I used extra sauce (2 jars sundried tomato and basil) and only 8 ounces of mozzarella (one small brick, shredded). My whole family loved this, and I'll definitely be making it again.
     
  4. This was great! I added a layer of eggplant because I had it lying around, but otherwise followed the recipe to a T. Probably the healthiest lasagna I have ever had, while still maintaining that rich, unhealthy comfort food taste.
     
  5. Very good, I think next time I'll make the tofu mixture the night before. The flavor was much better the next day.
     
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RECIPE SUBMITTED BY

<p>I'm a Can-Do-Ologist who loves fresh, delicious foods... but who hates spending a lot of time in the kitchen since I'm usually cooking for just me. (And I don't like leftovers.) I love experimenting with a blend of new flavors and old favorites, and I am especially fond of thai and eastern spices with tofu and veggies, and of my Mom and Grandma's comfort food recipes.</p>
 
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