Vegetable Lasagna with Tofu

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 335.1
  • Total Fat: 11.8 g
  • Cholesterol: 48.7 mg
  • Sodium: 843.8 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 17.8 g

View full nutritional breakdown of Vegetable Lasagna with Tofu calories by ingredient
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Adapted from a recipe found on Adapted from a recipe found on
Number of Servings: 8


    8 ounces lasagna noodles
    1 tablespoon olive oil
    1 cup onion, chopped
    1 red bell pepper, chopped
    1 clove garlic, minced
    1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    4 cups spaghetti sauce
    6 ounces firm tofu, drained and crumbled
    3/4 cup lowfat ricotta cheese
    1 egg
    1/2 teaspoon dried oregano
    1/2 teaspoon garlic powder
    2 cups (8 ounces) part skim mozzarella cheese


1. Preheat the oven to 350°F.
2. Prepare the lasagna noodles according to package directions.
3. Meanwhile, heat the oil in a medium saucepan over medium-high heat. Add the onions and red pepper and cook, stirring, for 3 minutes, or until softened. Add the garlic and spinach and cook, stirring frequently, for 5 minutes, or until the vegetables are tender. Remove from the heat, stir in the spaghetti sauce, and set aside.
4. In a large bowl, combine the tofu, ricotta, egg, oregano, and garlic powder.
5. Spread 1 cup of the sauce mixture in a 13" x 9" baking dish. Place 3 lasagna noodles on top. Spread with 2 cups sauce, half of the tofu mixture, and 2/3 cup of the cheese.
6. Repeat layering with the remaining noodles, sauce, and tofu mixture. Top with any remaining sauce mixture.
7. Cover with foil and bake for 45 minutes. Remove the foil, sprinkle with the remaining 1 1/3 cups cheese, and bake, uncovered, for 15 minutes, or until hot and bubbly. Let stand for 10 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user DEZE509.

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