Tofu Lasagna

Tofu Lasagna

4.6 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 264.7
  • Total Fat: 14.1 g
  • Cholesterol: 82.0 mg
  • Sodium: 571.0 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 24.7 g

View full nutritional breakdown of Tofu Lasagna calories by ingredient


"Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it! "Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!
Number of Servings: 8


    1/4 Package Lasagna Noodles (12 Ounce)
    12 Ounces Firm Tofu, Crumbled
    2 Eggs
    1/4 Teaspoon Salt
    1/4 Teaspoon Black Pepper
    1/4 Teaspoon Ground Nutmeg
    1 Tablespoon Milk
    2 1/4 Teaspoons Milk
    3/4 Cup Spaghetti Sauce
    1 Tablespoon Spaghetti Sauce
    2 Teaspoons Spaghetti Sauce
    2 1/2 Teaspoons Dried Parsley
    1 2/3 Cups Shredded Mozzarella Cheese, Divided
    1 Tablespoon Shredded Mozzarella Cheese
    1/4 Cup Grated Parmesan Cheese
    3 Tablespoons Grated Parmesan Cheese


1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.

3. In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.

4. Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.

5. Bake in preheated oven for 25 to 35 minutes

Number of Servings: 8

Recipe submitted by SparkPeople user JOANNINE.

Member Ratings For This Recipe

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    This was very good. Had a hard time understanding list of ingredients since some stiff was listed twice. We cut back on the Parmesan cheese and only put 2 tablespoons on the top and added an extra noodle or two because tofu package was 16 ounces not 12. - 10/19/18

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    Are these printable? Am I missing something? - 10/25/17

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    Very Good
    I'm not trying to be a b here, but I found this recipe (and EXACT picture) on a blog. Unless Joannine is code for Christine, I don't think this is original. It is a great recipe, though. - 6/9/11

    Reply from JOANNINE (3/24/12)
    I never claim this as mine. I have made it and needed to be able to enter in in my Food tracker so you are not being a "B" at all. Just pointing out that this is not my originsal recipe. Thanks for the notice.

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    This was inexpensive and easy to make! The tofu blends right in and I feel gives it a ricotta like texture. I used fresh spinach in mine and I used 2 cups motzarella insted of the other cheeses. It would be very easy to fill it with fresh veggies too! Ill deff. be making this again. - 4/5/11

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    I added drained frozen spinach and substituted part skim ricotta for 1/2 of the tofu. - 12/10/10