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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.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
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.