Veggie & Tofu Lasagne

So my vegetarian daughter has a stress fracture in her foot–not good for a ballerina. She gave me a list of foods she wants to incorporate into her diet so as to add protein, calcium and vitamin D to her daily intake. It’s quiet a healthy list (haha no pun intended) but a few things stood out that caught my eye: green leafy vegetables, tofu, mushrooms and various cheeses. I knew I could put together a healthy version of lasagna (ok, so cheese isn’t the healthiest, but it does have calcium!). For people who don’t like tofu or don’t know what to do with it, this is a great start. You won’t even know it’s there as it blends right in with the ricotta cheese mixture and absorbs the flavors of the dish.

To begin, slice your tofu into ½ inch pieces and lay on paper towels to remove some of the liquid. Flip tofu after 5 minutes and set aside.

Over medium heat, saute the onion and garlic in olive oil. Add the mushrooms and cook for 10 minutes or until mushrooms have released their juices. Next, add the spinach and cook until wilted.

Meanwhile, in a mixing bowl, add the ricotta cheese, eggs and 1 cup of the parmesan. Mix thoroughly.

Now you are ready to assemble your masterpiece!
• In a 9×13 baking pan, spread the marinara sauce evenly over the bottom.
• Add a layer of lasagna noodles and top with the mushroom/spinach mixture.
• Now add 3 slices of tofu, crumbling into chunks spreading it evenly over the top.
• Next, spread the ricotta cheese mixture over the tofu.

REPEAT.

Add a final layer of noodles spreading the mozzarella cheese evenly over the top. Sprinkle the mozzarella with the remaining parmesan, parsley and seasoning salt.

Cover with tin foil and bake at 375º for 30 minutes. Remove foil and cook another 15-30 minutes until the cheese is bubbly and nicely browned. You will be amazed at how yummy it is and you’ll ask yourself, where is the tofu?

Ingredients:

Marinara sauce*
6 slices tofu
15 ounces ricotta cheese
2 eggs
1 cup parmesan cheese
½ medium onion, diced
2-3 garlic cloves, crushed
2 packages mushrooms (any variety you like works), sliced
1 package fresh spinach
Lasagna noodles, cooked according to package
For topping:
1½ cups shredded mozzarella cheese
½ cup parmesan cheese
seasoning salt
parsley

* For the marinara sauce, you can go the easy route and buy 2 jars of your favorite sauce or you can be adventurous and make your own homemade sauce (see my marinara recipe under my Sauces category.)

Serves 8-10 depending on portion size.

Tips for Success

The one thing that can ruin a vegetable lasagna is extra water. Mushrooms, spinach and tofu all hold a lot of liquid, so take the time to press the tofu well and let the mushrooms cook until their juices have mostly evaporated before you add the spinach. Your lasagna will slice into neat squares instead of sliding around on the plate.

• Cook the noodles just until al dente. They will keep softening in the oven.
• Lay the cooked noodles flat on an oiled baking sheet so they do not stick together while you prepare the filling.
• Season the ricotta mixture with a pinch of salt and pepper. Tofu and ricotta are both mild, so a little seasoning goes a long way.
• Let the lasagna rest for 15 minutes after it comes out of the oven. This is hard, I know, but it helps the layers set.

Ingredient Swaps and Variations

Use whatever mushrooms you like or have on hand. Baby bellas give a deeper flavor and white buttons are perfectly fine. Kale or Swiss chard can stand in for the spinach, just remove the tough stems and chop it well. Firm or extra firm tofu works best here because it crumbles nicely into the ricotta layer. If you want to sneak in even more vegetables, thinly sliced zucchini makes a lovely extra layer.

Make Ahead and Storage

Lasagna is a wonderful make ahead dinner. Assemble it completely, cover tightly and refrigerate for up to a day before baking. Add about 15 minutes to the covered baking time since it goes into the oven cold. Baked leftovers keep in the refrigerator for 3 to 4 days.

To freeze, wrap the baked and cooled lasagna, or individual portions, tightly in plastic wrap and foil. It will keep for up to 3 months. Thaw overnight in the refrigerator, then reheat covered at 350 degrees until hot in the center.

What to Serve With It

A big green salad with a simple vinaigrette and some warm garlic bread are all you need. Roasted broccoli is another favorite side in our house.

Frequently Asked Questions

Can I use no boil noodles?

Yes. Use no boil noodles straight from the box and make sure the sauce covers the edges of each noodle so they soften as they bake.

Will my family notice the tofu?

Honestly, I doubt it. Crumbled into the ricotta, it takes on the flavor of the sauce and cheese and blends right in.

Mandy

Veggie and Tofu Lasagna

A hearty vegetarian lasagna layered with marinara, mushrooms, spinach, crumbled tofu and a creamy ricotta parmesan filling under bubbly mozzarella.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

For the lasagna

• 2 jars marinara sauce or homemade
• 6 slices tofu cut 1/2 inch thick
• 15 ounces ricotta cheese
• 2 eggs
• 1 cup parmesan cheese
• 1 tablespoon olive oil for sauteing
• 1/2 medium onion diced
• 2 to 3 cloves garlic crushed
• 2 packages mushrooms any variety, sliced
• 1 package fresh spinach
• lasagna noodles cooked according to package

For the topping

• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup parmesan cheese
• seasoning salt
• parsley

Method

 

1. Slice the tofu into 1/2 inch pieces and lay them on paper towels to drain. Flip after 5 minutes and set aside.
2. Over medium heat, saute the onion and garlic in olive oil. Add the mushrooms and cook for about 10 minutes, until they release their juices.
3. Add the spinach and cook until wilted.
4. In a mixing bowl, combine the ricotta, eggs and 1 cup of parmesan and mix thoroughly.
5. Spread marinara sauce evenly over the bottom of a 9 by 13 inch baking pan.
6. Add a layer of lasagna noodles and top with half of the mushroom and spinach mixture.
7. Crumble 3 slices of tofu evenly over the top, then spread with half of the ricotta mixture.
8. Repeat the layers of sauce, noodles, vegetables, tofu and ricotta.
9. Finish with a final layer of noodles and spread the mozzarella evenly over the top. Sprinkle with the remaining parmesan, parsley and seasoning salt.
10. Cover with foil and bake at 375 degrees F for 30 minutes. Remove the foil and bake another 15 to 30 minutes, until the cheese is bubbly and browned.

Notes

Let the lasagna rest about 15 minutes before slicing so the layers hold together.