Spinach Tofu Lasagna

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Recipe submitted by D. Parker

Spinach Tofu Lasagna

Ingredients (use vegan versions):

   1 box lasagna noodles (regular or whole wheat)
   1 package of tofu (preferably silken type)
   1 bottle spagetti or pasta sauce (plain or seasoned; I like ones with garlic and mushrooms)
   1 pkg. frozen spinach or large bunch of fresh spinach
   seasoning (salt, pepper, garlic powder, cajun seasoning, herbs, or anything that complements the sauce) - you have to judget the amount yourself!
   1 small can of tomato sauce

Directions:

Serves: 8-10.

Preparation time: ~75 mins.

Boil lasagna noodles - follow directions on package. Defrost or cook frozen spinach, or blanch fresh spinach. Crumble tofu in bowl with seasoning.

In flat casserole dish, start building layers: noodles, seasoned tofu, spagetti/pasta sauce, spinach, etc. until all used up. End with layer of noodles. Pour tomato sauce over top and bake in 350 over for about 45 minutes or until top looks done. Eat.

P.S. there is lots of room for change in this recipe, depending on the taste you want to achieve.

Nutrition Information: low fat, especially if you don't use cheese.

I made tofu-spinach lasagne with: 1-10oz box thawed Ready Ground Tofu 16 oz. bag fresh, chopped spinach 10 oz. lowfat cottage cheese (lacto-vegetarian) (for vegan, soy cottage cheese can be used in its place) 10 oz. partly skimmed mozarella cheese (soy mozarella can replace) 4 oz. grated parmesan cheese (or soy grated parmesan) 16 oz. ready made spaghetti sauce 1 box stone ground whole wheat lasagne pasta, uncooked 8 oz. chopped onions 3 fat cloves garlic, diced 1: Brown in a Pam sprayed pan, onions and garlic. Careful not to burn garlic. Add pre-seasoned Ready Ground Tofu and spaghetti sauce. Simmer while preparing the rest of the ingredients. 2. Place rinsed, chopped spinach in large bowl with low fat cottage cheese. Mix. 3. Shred mozarella cheese and mix with Parmesan. 4. In a 9x12 rectangular dish which has been sprayed with Pam, place uncooked lasagne noodles. Cover with half spinach cottage cheese mixture, tofu-spaghetti sauce and cheeses; repeat. Pour boiling water over top, leaving approx. 1/2 inch to top of pan. Cover tightly with aluminum foil. 5. Bake at 375 deg. F. for 45 min. or until pasta is done. Let stand 15-20 minutes to absorb extra liquid. 6. Enjoy!

Archived comment by: bunny

I tried this last week. It went together real fast, especially since I used the don't cook first type noodles. It was good, but I have to recommend using frozen chopped spinach. It has a sort of weedy look and feel when you use whole leaf. Also, the tofu can take a whole lot of seasoning, so be generous with the flavorings!

Archived comment by: robin

i just made your spinach tofu lasagna. it is the first time i have tried tofu and i love it. thanks for the recipe!!!

Archived comment by: christi

This was delicious, particularly with whole wheat lasagna noodles. I should have been more generous when seasoning the tofu, but I'll know for next time. Thanks for a great recipe!

Archived comment by: rhonda

Loved this recipe as did my husband! Tasted great, especially the 2nd day! Very easy, quick, very tasty. I used frozen spinach -- I'm never successful at totally cleaning fresh spinach and this was easier. Thanks so much!

Archived comment by: diane

i like your recipes, but they are sooooo vague!!! How is anyone supposed to know how much one bottle of pasta sauce or one package of spinach is supposed to be? Huh

You do realize that they all come in different sizes, don't you? I don't see how somebody can make something when they don't know how much of the ingredients to use!!!

Archived comment by: houri

this recipie was great! Me and my boyfriend really enjoyed it although he is not a veggie and it was very filling. We worked it off afterwards though!!! I particularly enjoyed the spinach because i bought it fresh and cooked it perfectly. The sauce i used was uncle bens tomato, herb and garlic. I don't know alot about cooking but fresh spinach had a far better taste than frozen. Which is as only as can be expected. Try it!!!

Archived comment by: katie

I just made this, and I must say its an excellent recipe. Slight variation from the original recipe because of the lack of cheese, which is a nice change. I especially like how its simple enough that you can add anything you like to modify it.

Archived comment by: ala

Great recipe! I knew I would not have time to do everything today, so I prepared everything, layered the lasagna and covered it last night. I put it in the fridge...went to bed...this morning around 11am I put it in the oven for lunch. It came out super! Thank you.

Archived comment by: kimberly

I made this for dinner tonight, and it was great. My non-veggie husband and I both loved it!

Archived comment by: atrocia

This was delicious. I mushe'd the tofu and spinich together for one combined layer and also added a layer of mozzerella flavored soy cheese.

Archived comment by: bpolley

This recipe was delicious! I used to love ricotta cheese (I'm not vegan, but in addition to being a vegetarion I've become lactose-intolerant, so I don't eat milk-products)and the tofu tasted just like it! Thank you!

Archived comment by: src710

I make this and recommend this to beginner vegans/cooks often. Thanks so much for this recipe.

Archived comment by: eliseS2

I am a new to the veggie thing. And this was my first tofu meal. It was great!! My husband and ten month old loved it too!!!

Archived comment by: honeydo

I just made this last night and it turned out great! The only thing I would do differently is use more spinach. I'd go with atleast 16 oz. of frozen spinach. Other than that, it was awesome!

Archived comment by: earthmother

very good and very easy. I prepared the tofu cheese ahead of time and put it in the fridge to save time. to season the tofu I used .5 tbsp onion powder, .5 tsp salt, .5 tsp basil, and .25 tsp garlic powder.

Archived comment by: broccolipotatoes

very good for Christmas dinner.

Archived comment by: eddyd84

I couldnt believe how good this recipe was! Everything cooked really well and the tofu tasted delish. I highly recommend this recipe. I'll be making it again soon.

Archived comment by: killik

This recipe is good. I used frozen spinach and whole wheat noodles. I think the tomato sauce on the top makes it tasty, so be generous with that. I used a can, but I think next time I may use a little more. I gave some to my three-year-old son and he loved it. He kept asking for it over and over again. Although I was generous with seasoning the tofu (I used Creole seasoning and garlic seasoning) I really didn't notice the taste when it was in the lasagna. I really don't care for tofu, but it wasn't bad. I think next time I'll be more generous with the spinach and tomato sauce and I'll use less tofu since it can be a little fattening.

Archived comment by: proverbs31

I made this Friday and I thought it was awesome. It was my first attempt ever at making Lasagna. I used Mori-Nu tofu, and squishe'd it with my hands with thawed and drained frozed spinach, cooked onions, garlic, and green pepper and that made my ricotta cheese sauce. For a pasta sauce I used Ragu Organic pasta sauce, and cooked it with the fake ground beef, and italian seasoning. Then I did as the recipie said, made layers and put in the oven on 350 for about 45 minutes. It turned out awesome, howe'ver my meat-eating friend, whom I was trying to impress didn't like it. It had spinach in it, I didn't know that he didn't like spanach. For a 30 year old man he eats like a five year old!

Archived comment by: snowQueen690

Oh, I forgot to mention that in each layer I made in the lasagna I added some shreaded Mozzerella and Chedder flavored shreaded Soy cheese.

Archived comment by: snowQueen690

Excellent! I thought I had overdone it with the spices, but it turned out great. I added a healthy bit of nutritional yeast to make it cheesy.

Archived comment by: tkm256

Looks awesome! When I first went vegan a million years ago, my mom used to make a recipe similar to this but often made a soy-milk Bechamel to go over the top. You could also use one of the nutritional yeast or cashew cheese recipes on this site, but I wouldn't put that on top until near the end, since I don't know how well it would stand up to that sort (and duration) of heat.

Archived comment by: sharway

my suggestions are as follows! use a large can of diced tomatoes, a small can of tomato paste, nutritional yeast, and fake meat crumbles for the sauce. mmm. also. i took someone elses advice for mixing the spinach and spiced tofu together and it worked out really great! i really like that you didn't specify sizes and measurements. it forces me to use my cooking skilllzzz, it gives me good practice for when i do cook on my own. and it makes the recipie very easy to remember!! yummmm.

Archived comment by: hiimkelsi

sooooooooooo yummy, i added veggies, thank you

Archived comment by: natashabean