Filed Under: Under 20 Mins

Tofu Spinach Lasagna

I've been trying for a long time to find a lasagna recipe that my wife likes. Everything I make, she compares to her mother's lasagna. When I created this recipe, it is SO GOOD, that even though it's nothing like her mom's lasagna, she's always asking me to make it!

April 8th, 2012

Recipe by Michael

Prep Time
20 minutes
Cook Time
45 minutes
  • ½ pound lasagna noodles
  • 5 cups tomato or pasta sauce
  • 2 packages (10 oz) frozen chopped spinach
  • 1 package (450 g) firm tofu
  • ¼ cup nondairy milk (such as soy or almond)
  • 2 cloves garlic
  • ½ lemon
  • 2 tablespoons minced fresh basil
  • 1 teaspoon salt (to taste)
  1. Cook lasagna noodles according to package directions. Drain and set aside. Squeeze as much water from spinach as possible and set aside. Preheat oven to 350°F.

  2. Place tofu, milk, minced garlic, lemon zest and juice, minced basil and salt in a food processor and blend until creamy smooth. Transfer to large-size bowl and stir in spinach. Taste until you get the amount of salt just right.

  3. Cover bottom of a 9- x 13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (about ⅓ of the noodles). Follow with ½ the tofu filling. Continue in the same order, using ½ the remaining tomato sauce and noodles, and all the remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce.

Tofu Spinach Lasagna
Photography by Michael

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