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a delicious serving of tofu lasagna

tofu lasagna

5 from 4 votes
I adapted my lasagna recipe to be vegetarian, and the result is this tasty dish with spinach and a nice punch of protein.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 block firm or extra firm tofu, drained and pressed
  • 15 ounces ricotta cheese
  • several handfuls fresh spinach
  • 1/2 cup packed fresh basil leaves
  • 3 cloves garlic
  • black pepper to taste
  • 1/4 tsp crushed red pepper, optional, or more to taste
  • 2 24-ounce jars pasta sauce
  • 1 2 oven-ready lasagna noodles
  • 2 cups shredded mozzarella cheese

Method
 

  1. Preheat oven to 375 degrees. Spray a 9x13 pan with nonstick spray.
  2. Pour half of one jar of pasta sauce in the bottom of the pan and tilt back and forth to cover. Lay four noodles in a layer over the sauce.
  3. In a food processor, combine tofu, ricotta, spinach, basil, garlic, pepper, and crushed red pepper until smooth.
  4. Spread half the mixture over the noodles and then sprinkle evenly with 2/3 cup shredded cheese. Pour half a jar of pasta sauce evenly over the top.
  5. Repeat layers: four noodles, the remaining half of the tofu mixture, 2/3 cup shredded cheese, and half a jar of pasta sauce.
  6. Lay down another layer of noodles. Pour the remaining pasta sauce over the top. Sprinkle with the remaining cheese.
  7. Cover tightly with foil and bake 45 minutes. Remove foil and continue baking until bubbly, another 5 minutes or so. Let rest briefly before serving, about 10 minutes.

Notes

  • I prefer Rao's pasta sauce. I typically use tomato basil or roasted garlic, but if you use the roasted garlic sauce then you may want to cut back on the garlic in the filling.
  • Any oven-ready or no-boil lasagna will work. When I empty each jar of sauce, I like to add a few tablespoons of water to the jar, shake it up, and pour it over the pan. This gets all the sauce out of the jar and adds a bit of extra liquid to help cook the noodles in the oven.
  • Not a fan of spinach? Leave it out. I've made it that way before, and it's still delicious. You can also use frozen spinach in this recipe. Let thaw and squeeze out excess moisture before adding to the food processor. It's fine with more or less spinach.