Lasagna With Spinach, Kale And Tofu Recipe

Name: Lasagna With Spinach, Kale And Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion minced; 2 teaspoons garlic minced; 24 ounces tomato sauce cans, no salt added; 2 teaspoons oregano dried; 3 basil leaves; 1 tablespoon olive oil; 8 ounces tofu firm, drained; 1/2 package spinach fresh or frozen; 2 leaves kale fresh, fresh, or 1/2 package frozen; 6 lasagna noodles Uncooked; 1/4 cup Parmesan cheese grated plus 2-3 tablespoons to sprinkle at the end

Servings: persons

1 onion minced
2 teaspoons garlic minced
24 ounces tomato sauce cans, no salt added
2 teaspoons oregano dried
3 basil leaves
1 tablespoon olive oil
8 ounces tofu firm, drained
1/2 package spinach fresh or frozen
2 leaves kale fresh, fresh, or 1/2 package frozen
6 lasagna noodles Uncooked
1/4 cup Parmesan cheese grated plus 2-3 tablespoons to sprinkle at the end

1
Heat a saucepan over medium heat, add the olive oil, add onions and cook for about 4 minutes, stirring occasionally, until tender.
2
Add garlic, oregano, basil leaves and saute them for 1 minute. Add the tomato sauce and simmer for 10 minutes. When it starts to boil, remove from the flame and set aside.
3
Preheat the oven to 350F.
4
Drain the water from the tofu and crumble it in a large bowl. Stir in 1/4 cup Parmesan cheese until well combined.
5
In a wide pan, cook spinach and kale by adding little water to it until tender. Cool and squeeze out excess water and set aside.
6
To assemble lasagna, cover bottom of a 13x9-inch baking dish with half of the prepared tomato sauce.
7
Arrange 2 noodles on the sauce. Layer pasta with half the cooked spinach and kale.
8
With the back of a spoon, gently spread half of the tofu-Parmesan mixture on the spinach-kale mixture. Top with 2 lasagna noodles, remaining spinach-kale and Tofu-Parmesan mixture.
9
Layer remaining 2 sheets on top. Spread remaining tomato sauce on top.
10
Cover the baking dish with aluminum foil.
11
Bake at 350F for 1 hour.
12
Uncover and evenly sprinkle 2-3 tbsp grated Parmesan cheese. Bake about 15 minutes, until cheese is melted. Let stand for 15 minutes before serving.

714

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 onion minced, 2 teaspoons garlic minced, 24 ounces tomato sauce cans, no salt added, 2 teaspoons oregano dried, and more.

Yes, Lasagna With Spinach, Kale And Tofu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lasagna With Spinach, Kale And Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions