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We are always looking for recipes to add to our Meatless Monday rotation. Bumping up the protein is important for our 3 kids, so adding tofu to the cheese mixture of vegetarian lasagna works great. Use the excess tofu to make a high-protein salad dressing.

Recipe Summary test

35 mins
1 hr 5 mins
10 mins
1 hr 50 mins
8 servings


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


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.

  • Meanwhile, mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, tofu, and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.

  • While the noodles are cooking, heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots, zucchini, onion, bell pepper, and mushrooms; saute until tender, 5 to 7 minutes. Add pasta sauce and spinach; simmer until sauce is heated through and spinach is wilted, about 3 minutes.

  • Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles, overlapping slightly, over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles, cheese-tofu mixture, and sauce. Top with mozzarella-Parmesan mixture.

  • Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.

Cook's Notes:

If you want to make this for picky eaters, use an immersion blender to make the veggies disappear into the pasta sauce.

Choose a high quality pasta sauce that you love. That is where all of the seasoning comes from. I love Bertolli's(R) Arrabiatta and I add 3 cloves of minced garlic to the veggies. Although extra sauce seems inconvenient, 1 jar does not create a moist enough lasagna. We always have leftovers, so I top the cold lasagna with leftover pasta sauce and microwave. This keeps it from becoming dry when reheated.

Nutrition Facts

669 calories; protein 36g; carbohydrates 72.5g; fat 26.8g; cholesterol 105.7mg; sodium 1159.5mg. Full Nutrition

Reviews (1)

Rating: 5 stars
I don't usually use a whole package of lasagna noodles, but wanted to make this as written despite my preconceived notions of how many noodles to use. I used my own homemade spaghetti sauce and weighed it to meet the ounces. We were pleasantly surprised at how good it was. I did use a bit more parmesan (not on purpose-oops!). I also left out the tofu because people in my house don't like tofu, but it turned out amazing. We'll be returning to this one! Read More