Spinach & Mushroom Lasagna Recipe

Name: Spinach & Mushroom Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb lasagna noodle; 2 (10 ounce) packages frozen chopped spinach, thawed and drained; 1 lb soft tofu; 1 lb firm tofu; 1 tablespoon sugar; ¼ cup soymilk; ½ teaspoon garlic powder; 2 tablespoons lemon juice; 3 teaspoons fresh basil, minced (I just use a few good handfuls of dried italian seasoning); 2 teaspoons salt; 4 cups tomato sauce (I also add a can of italian seasoned, diced tomatoes); 8 ounces mushrooms

Servings: persons

12 lb lasagna noodle
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 lb soft tofu
1 lb firm tofu
1 tablespoon sugar
¼ cup soymilk
½ teaspoon garlic powder
2 tablespoons lemon juice
3 teaspoons fresh basil, minced (I just use a few good handfuls of dried italian seasoning)
2 teaspoons salt
4 cups tomato sauce (I also add a can of italian seasoned, diced tomatoes)
8 ounces mushrooms

1
Preheat oven to 350.
2
Boil the noodles until cooked.
3
Saute mushrooms until tender.
4
I saute them in a little water to keep it low fat, but you could certainly use oil.
5
Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth.
6
Transfer to large bowl, and stir in the spinach.
7
(make sure the spinach is drained!
8
).
9
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles.
10
Follow with half of the tofu filling.
11
Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling.
12
End with the noodles, covered by the remaining tomato sauce.
13
Bake for 25 to 30 minutes.

kcal

Calories

Carbs

Protein

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 12 lb lasagna noodle, 2 (10 ounce) packages frozen chopped spinach, thawed and drained, 1 lb soft tofu, 1 lb firm tofu, and more.

Yes, Spinach & Mushroom 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 & Mushroom Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions