Spinach And Tofu Lasagna Recipe

Name: Spinach And Tofu Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 2 -3 garlic cloves, minced; 1 tablespoon olive oil; 2 cups part-skim ricotta cheese; 1 lb firm tofu, drained and crumbled; 1/4 cup grated parmesan cheese; 2 (10 ounce) bags Baby Spinach; 1 egg, beaten; 1/4 teaspoon ground black pepper; 2 1/2 tablespoons fresh parsley, chopped; 1 (16 ounce) box lasagna noodles; 2 cups mozzarella cheese, shredded; 2 cups spaghetti sauce or 2 cups alfredo sauce; 1/8 teaspoon garlic salt; 1/4 teaspoon oregano

Servings: persons

1 medium onion, chopped
2 -3 garlic cloves, minced
1 tablespoon olive oil
2 cups part-skim ricotta cheese
1 lb firm tofu, drained and crumbled
1/4 cup grated parmesan cheese
2 (10 ounce) bags Baby Spinach
1 egg, beaten
1/4 teaspoon ground black pepper
2 1/2 tablespoons fresh parsley, chopped
1 (16 ounce) box lasagna noodles
2 cups mozzarella cheese, shredded
2 cups spaghetti sauce or 2 cups alfredo sauce
1/8 teaspoon garlic salt
1/4 teaspoon oregano

1
Preheat oven to 350 degrees.
2
Cook the noodles according to package directions. Drain, set aside and keep warm.
3
Saute onion and garlic in the olive oil, adding a little water as needed to keep from sticking. Add one bag of spinach and saute until completely wilted.
4
In a very large bowl combine ricotta, tofu, parmesan cheese, garlic salt, oregano, egg, black pepper, parsley and sauted spinach mixture. Mix well.
5
Spray a 9x13 inch pan with cooking spray. Arrange a layer of cooked noodles on the bottom and top with 1/3 each of the ricotta mixture, the tomato or alfredo sauce, a handful of uncooked spinach and mozarella cheese. Repeat layers twice more, ending with the sauce and cheese.
6
Cover with foil and bake for 40-45 minutes. Remove foil and bake for 10-15 more minutes to brown the cheese.

654

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 1 medium onion, chopped, 2 -3 garlic cloves, minced, 1 tablespoon olive oil, 2 cups part-skim ricotta cheese, and more.

Yes, Spinach And Tofu Lasagna 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!

Spinach And Tofu Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions