If you like spinach, you'll like this one. Enjoy!

Karen

Gallery

Recipe Summary

Servings:
8
Yield:
8 - 12 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.

  • Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.

  • Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.

  • Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.

Nutrition Facts

422 calories; protein 32.3g; carbohydrates 38.9g; fat 17.6g; cholesterol 37.8mg; sodium 1313.2mg. Full Nutrition
Advertisement

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2003
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
(17)

Most helpful critical review

Rating: 3 stars
07/07/2004
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
(11)
30 Ratings
  • 5 star values: 15
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/26/2003
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
(17)
Rating: 4 stars
01/19/2004
It would be good to mention that the spinach should be uncooked and torn into smaller pieces. Enjoy! Read More
(12)
Rating: 3 stars
07/06/2004
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
(11)
Advertisement
Rating: 5 stars
10/22/2007
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
(9)
Rating: 4 stars
04/19/2008
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
(7)
Rating: 4 stars
01/02/2008
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
(7)
Advertisement
Rating: 4 stars
07/07/2008
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
(6)
Rating: 5 stars
09/29/2005
Wonderful taste. No one even knows there is tofu in it. This freezes well too. Read More
(6)
Rating: 5 stars
12/28/2010
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
(6)
Advertisement