Recipe Summary test
Ingredients
8
Original recipe yields 8 servings
Directions
Nutrition Facts
Per Serving:
422 calories; protein 32.3g; carbohydrates 38.9g; fat 17.6g; cholesterol 37.8mg; sodium 1313.2mg. Full Nutrition
Most helpful positive review
Try cooking and draining the spinach prior to adding it to the recipe so that you can remove the water that is released when the spinach cooks. Otherwise the lasagna will turn out watery. Read More
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(17) 
Reviews: Most Helpful
Try cooking and draining the spinach prior to adding it to the recipe so that you can remove the water that is released when the spinach cooks. Otherwise the lasagna will turn out watery. Read More
Helpful
(17) 
It would be good to mention that the spinach should be uncooked and torn into smaller pieces. Enjoy! Read More
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(12) I used whole wheat noodles to make it even healthier. It did turn out a little watery but that wasn't a big deal. I added lots of herbs and seasonings and it tasted great! Read More
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(11) Advertisement
This lasagna was AMAZING! Ok so I did change things. I think "tomato sauce" really means "spaghetti sauce" in this recipe so that's what I used. My guess is that the people who thought it was bland used plain tomato sauce. (If you use plain tomato sauce you'll want to add some sugar and Italian seasonings to make up the difference.) I also added a zucchini a yellow squash and a portabello mushroom all chopped and saulted with the onions and garlic and added to the cheese mixture. I used more parsley than the recipe called for. I didn't have fresh parsley so I was using dry. Normally with dry you want to use less but I decided to throw in 1/4 cup. My casserole dish was overflowing before I'd used all of the ingredients so I didn't get a chance to use all of the tomato sauce. Even so there was a lot of extra liquid once I cut out the first piece. No harm done but I'll probably cook the spinach first like other people suggested and drain off all of the extra liquid. Oh and one last thing. 1.5lbs of spinach seemed like a ton so I only ended up using half. I definitely recommend chopping it first. When chopping greens a good hint is to put them in a glass measuring cup (or similarly shaped container) and use kitchen scissors to chop them up (the scissors should point into the container). Enjoy! Read More
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(9) This is a good recipe but I had to make 2 changes out of necessity. Instead of the tomato sauce I used a can of diced tomatos - italian style and stirred that into a little spaghetti sauce. I also omitted the tofu - husband not a fan. Great way to get veggies into a kid's diet though. Read More
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(7) 
my sister in law and i made this recipe last night. We enjoyed it very much. we changed a few things though we used italian sausage instead of tofu and we made alfredo sauce instead of red sauce. it was delicious. difinatley something we will make again. Read More
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(7) Advertisement
My 2 year old LOVES this stuff go figure. I did make changes though: 1) saute misc garden veggies together(onion zucchini mushrooms) plus garlic in olive oil and then add tomato sauce let simmer. 2) Added a little extra tomato sauce too. Read More
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(6) Wonderful taste. No one even knows there is tofu in it. This freezes well too. Read More
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(6) 
I prepared this for one of my Christmas dinner dishes. I omitted tofu for the non-vegetarians in my family. It was a hit for my family who are used to me preparing lasagna with meat. Read More
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(6)