Vegetarian Tofu Lasagna with spinach

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 157.8
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 789.2 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 5.1 g
  • Protein: 11.7 g

View full nutritional breakdown of Vegetarian Tofu Lasagna with spinach calories by ingredient
Submitted by:


Thanks to vegetarian food

Nutrition based on 14 servings
Thanks to vegetarian food

Nutrition based on 14 servings

Number of Servings: 12


    1/2 pound lasagna noodles
    2 10-ounce packages frozen chopped spinach, thawed
    1 pound soft tofu
    1 pound firm tofu
    1 tbsp sugar
    1/4 cup soymilk
    1/2 tsp garlic powder
    2 tbsp lemon juice
    3 tbsp minced fresh basil
    2 tsp salt
    1 32-ounce jar of tomato sauce


Prepare the lasagna noodles according to package directions. Drain carefully and set aside on a towel.
Pre-heat oven to 350 degrees.

Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil and salt in a food processor or blender and blend until smooth.

Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato sauce, then a layer of noodles. Follow that with a layer of half the tofu and half the spinach. Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach. End with the remaining noodles covered by the remaining tomato sauce.

Bake for 25 to 30 minutes, or until tomato sauce bubbles.

Number of Servings: 12

Recipe submitted by SparkPeople user TOMMYBR.

Rate This Recipe