Tofu Lasagna -- No Noodles Recipe

Name: Tofu Lasagna -- No Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces extra firm tofu (press out liquid & slice very thinly); 1/2 cup textured vegetable protein (texturized vegetable protein); 1/2 cup vegetable broth (from boullion); 1 teaspoon fennel; 1 jar pasta sauce (I use Prego mushroom); 2 tablespoons olive oil; 10 ounces frozen chopped spinach, thawed; 8 ounces mushrooms, sliced; 1/4 teaspoon Molly McButter (approx 2 shakes) (optional); 1/4 teaspoon garlic granules; 1/2 teaspoon dried parsley flakes; 8 ounces fat-free cottage cheese; 1/4 cup egg substitute; 8 ounces mozzarella cheese, grated; dried chipotle powder (McCormick Brand) (optional); salt & pepper

Servings: persons

14 ounces extra firm tofu (press out liquid & slice very thinly)
1/2 cup textured vegetable protein (texturized vegetable protein)
1/2 cup vegetable broth (from boullion)
1 teaspoon fennel
1 jar pasta sauce (I use Prego mushroom)
2 tablespoons olive oil
10 ounces frozen chopped spinach, thawed
8 ounces mushrooms, sliced
1/4 teaspoon Molly McButter (approx 2 shakes) (optional)
1/4 teaspoon garlic granules
1/2 teaspoon dried parsley flakes
8 ounces fat-free cottage cheese
1/4 cup egg substitute
8 ounces mozzarella cheese, grated
dried chipotle powder (McCormick Brand) (optional)
salt & pepper

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

601

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 16 ingredients. The key ingredients include: 14 ounces extra firm tofu (press out liquid & slice very thinly), 1/2 cup textured vegetable protein (texturized vegetable protein), 1/2 cup vegetable broth (from boullion), 1 teaspoon fennel, and more.

Yes, Tofu Lasagna -- No Noodles 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!

Tofu Lasagna -- No Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions