How to Make Tofu Lasagna

Tofu is nutritious, but how do you work it into your diet? The miracle of tofu (soybean curd) is that it has almost no flavor of its own, so it takes on the flavors of nearby ingredients. The miracle of this recipe is that, because soft tofu is similar in consistency to ricotta cheese, the soybean curd blends anonymously into the lasagne, providing a nutrition boost your diners won't suspect.


Step 1

Boil lasagne noodles in salted water until al dente; drain and cool.

Step 2

Saute chopped onion and minced garlic in olive in a skillet over medium heat until the onion is soft. Add thawed, drained spinach and mix well; remove from heat.

Step 3

Combine the ricotta cheese, tofu, Romano or Parmesan cheese, herbs and egg in a mixing bowl and mix well.

Step 4

Build the lasagne. Line your baking pan with lasagne noodles; cover with a thin layer of spinach mixture; spoon on a thin layer of the cheese/tofu mixture; sprinkle with grated mozzarella; ladle on a bit of pasta sauce.

Step 5

Cover with another layer of noodles, and repeat steps above. End with noodles as the top layer; pour the remaining pasta sauce over the top; sprinkle remaining mozzarella over the top.

Step 6

Cover with aluminum foil and bake in the center of a 350 degree F oven for about one hour; remove and let cool at least 15 minutes before serving.

Tips and Warnings

Make two, using aluminum baking pans, and freeze one. Adding the tofu doubles the protein content without using meat and adds no additional fat. For carnivores, brown lean ground beef with the onions and garlic. Choose low-sodium tomato pasta sauce if possible, for the freshest flavor.

Things You'll Need

20 lasagne noodles, 1 large onion, 1 clove fresh garlic, 2 tablespoons olive oil, 1 small package frozen spinach, thawed and drained, 2 cups low-fat ricotta cheese, 1 egg, 1 teaspoon each dried oregano and basil, 1 package silken (soft) tofu, drained, 3 cups mozzarella cheese, 2 cups Romano and/or Parmesan cheese, 3 cups tomato pasta sauce, Oregano, basil, salt and pepper

About this Author

Kimberley Jace won state press association awards in Illinois, Indiana, and Florida during her 15 years experience in print journalism. She has been a freelance writer and editor for five years and has published more than 250 instructional articles online. Her motivational e-books are published by Ultimate Destiny University.

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