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    Tofu Spinach Lasagna

    Vegetarian

    Produce

    • 2 packages (10 ounces each) frozen chopped spinach, frozen dry
    • 3 Garlic cloves
    • 2 cups Mushrooms, fresh
    • 1 Onion, medium
    • 1/2 cup Parsley, fresh

    Refrigerated

    • 1 package Tofu, firm

    Condiments

    • 1 3/4 cups Marinara or meatless spaghetti sauce

    Pasta & Grains

    • 9 Lasagna noodles

    Baking & Spices

    • 1 tsp Salt

    Oils & Vinegars

    • 1 tbsp Olive oil

    Dairy

    • 1 cup Mozzarella cheese, part-skim
    • 1/3 cup Parmesan cheese
    • 1 carton Ricotta cheese, part-skim

    Classic Spinach Lasagna

    3y

    6 comments

    • Dom Bissonnette

      Classic Spinach Lasagna • 1lb medium firm tofu • 1/4 cup soy milk OR just use hamburger-style recipe crumbles from Morningstar Farms or Boca (in frozen section) instead of milk and tofu. • 1 teaspoon...

    • Lisa Tran ❤️

      Spinach Lasagna Recipe: Bottle of Ragu, 16 oz sour cream, 15 oz ricotta cheese, defrosted shredded spinach block. Mix and layer with lasagna noodles and cheddar cheese. Bake @ 350 degreesfor 40 min or until the cheese bubbles.

    • Michael Schneider

      Classic Spinach Lasagna 1lb medium firm tofu 1/4 cup soy milk OR just use hamburger-style recipe crumbles from Morningstar Farms or Boca (in frozen section) instead of milk and tofu. 1  teaspoon dried oregano 3  teaspoons dried basil  1  teaspoon salt 2  tablespoons lemon juice  4  cloves garlic, minced  1  small onion, chopped 2  cups spinach, chopped 4 -6  cups tomato sauce cooked lasagna noodle 2  cups soy cheese, for topping (optional) ...

    • Nicole Carrasco

      Yummy Recipes: Yummy Recipes

    • Donna Lennox

      Classic Spinach Lasagna yum

    • Edwina Picon

      Classic Spinach Lasagna 1lb medium firm tofu 1/4 cup soy milk OR just use hamburger-style recipe crumbles from Morningstar Farms or Boca (in frozen section) instead of milk and tofu. 1  teaspoon dried oregano 3  teaspoons dried basil  1  teaspoon salt 2  tablespoons lemon juice  4  cloves garlic, minced  1  small onion, chopped 2  cups spinach, chopped 4 -6  cups tomato sauce cooked lasagna noodle 2  cups soy cheese, for topping (optional) Preheat oven to 350ºF.   In a blender or food processor, blend the tofu, milk, oregano, basil, salt, lemon juice, garlic, and onions together until it achieves the consistency of cottage cheese.   If the mixture is too thick, add a little water. Stir in the chopped spinach and set aside. Cover the bottom of lasagna pan with a thin layer of tomato sauce, then a layer of noodles. Sprinkle half of the tofu mixture and 1/2 cup of the optional cheese. Cover this with noodles and a layer of sauce. Add the remaining filling, 1/2 cup of cheese, and a layer of sauce. Add one more layer of noodles, and cover with sauce. Top with remaining cheese. Bake for 30-45 minutes. Remove from oven and let sit 10 minutes before serving. Makes four servings, 180 Calories eachAlso, when I made this I layered in straight baby spinach on top of the meat instead if mixing it in. See also “Vegan Lasagna”

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