Vegetable Tofu Lasagna Recipe

Name: Vegetable Tofu Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package large square wonton wrapper; 1 (14 ounce) package firm tofu or 1 (14 ounce) package extra firm tofu, drained and crumbled; 1 large eggplant, cut into 1/4 inch thick slices; 1 medium onion, chopped; 2 cloves garlic, minced; 2 teaspoons olive oil; 2 teaspoons dried basil leaves; 1 (28 ounce) jar spaghetti sauce; water; 1 ½ cups shredded part-skim mozzarella cheese (6 ounces); ⅓ cup grated parmesan cheese

Servings: persons

1 package large square wonton wrapper
1 (14 ounce) package firm tofu or 1 (14 ounce) package extra firm tofu, drained and crumbled
1 large eggplant, cut into 1/4 inch thick slices
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons olive oil
2 teaspoons dried basil leaves
1 (28 ounce) jar spaghetti sauce
water
1 ½ cups shredded part-skim mozzarella cheese (6 ounces)
⅓ cup grated parmesan cheese

1
Preheat oven to 400 degrees.
2
Place eggplant on baking sheet greased with cooking spray and bake until tender, about 18 to 20 minutes.
3
In skillet, stir and cook onion and garlic in oil until soft, 6 to 8 minutes.
4
Remove from heat and stir in tofu and basil.
5
Measure spaghetti sauce and add enough warer to make 4 cups sauce.
6
Spread 2/3 cup sauce in 9 by 13-inch baking dish.
7
Arrange lasagna in 4 layers; use 4 wrappers overlapping for each layer, 2/3 cup sauce and a portion of tofu mixture, eggplant, and mozzarella cheese.
8
Cover with a layer of wrappers and top with remaining sauce.
9
Sprinkle on Parmesan cheese.
10
Cover with foil and bake in 375 degree oven for 45 minutes.
11
Let stand 10 minutes before serving.

194

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

Saved locally in your browser — visible only to you.

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 package large square wonton wrapper, 1 (14 ounce) package firm tofu or 1 (14 ounce) package extra firm tofu, drained and crumbled, 1 large eggplant, cut into 1/4 inch thick slices, 1 medium onion, chopped, and more.

Yes, Vegetable 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!

Vegetable Tofu Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions