Tofu Lasagna

A lighter take on the favorite, tofu lasagna packs in healthy ingredients like spinach and mushrooms without sacrificing flavor. By blending the tofu with ricotta, it also maintains the look and feel of the classic Italian baked pasta dish. Tofu might be surprising in lasagna, but with a mild flavor and a similar texture to ricotta when blended, it becomes almost a secret ingredient in the filling. Everything else will be familiar to lasagna fans: tangy marinara sauce, Parmesan, mozzarella, garlic and onion. This vegetarian recipe is perfect for family dinners; when portioned out, it’s excellent for make-ahead lunches during the week.

Ingredients for Tofu Lasagna

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• Lasagna noodles: Any boxed lasagna noodles work for this tofu spinach lasagna recipe. Just prepare the noodles according to the package directions.
• Aromatics: Onions and garlic are part of many lasagna recipes, and this one is no different. If you love garlic, you can add an extra clove or two.
• Olive oil: Use regular or extra virgin olive oil to saute the aromatics and vegetables.
• Mushrooms: Button mushrooms are fine for this recipe, but cremini mushrooms have even more flavor. Full-grown portobellos would also work.
• Firm tofu: Firm tofu has been pressed to remove water, so it won’t add extra moisture to the cheesy filling. When blended, the texture resembles ricotta.
• Cheeses: Sprinkle the lasagna with mozzarella and Parmesan. Packaged grated cheese often contain fillers to help keep it from clumping, so grate your own cheese when you can.
• Seasonings: Salt and fresh parsley are the main seasonings in this dish. It doesn’t matter if the parsley is flat or curly, but the flat-leaf kind is more traditional in Italian recipes.
• Spinach: Frozen spinach makes quick work of the filling—no washing or chopping necessary. You can also use fresh spinach (see below for instructions).
• Marinara sauce: Marinara is a simple sauce with a punchy tomato flavor that is wonderful on pasta. It’s a little different from regular tomato sauce.

Directions

Step 1: Prepare the layers

Cook the noodles according to the package directions. Meanwhile, preheat the oven to 350°F. In a large nonstick skillet, saute the onion and garlic in olive oil for one minute. Add the mushrooms and cook them, stirring, until they’re tender. Set them aside.

Step 2: Make the fillings

Drain the tofu, reserving two tablespoons of its liquid. Place the tofu and reserved liquid in a food processor, cover it and process until the tofu is blended. Add the ricotta cheese, cover, and process for one to two minutes longer or until smooth. Transfer the mixture to a large bowl and stir in the parsley, 1/2 teaspoon of salt, pepper and the mushroom mixture. In a separate bowl, combine the spinach and remaining salt.

Step 3: Layer the lasagna

Drain the noodles. Spread half of the marinara sauce into a 13×9-inch baking dish coated with cooking spray. Layer with three noodles, half the tofu mixture and half the spinach mixture. Repeat with layers of noodles, tofu and spinach. Top with the remaining noodles and marinara sauce. Sprinkle with Parmesan and mozzarella.

Step 4: Bake the casserole

Bake the lasagna, uncovered, until it’s heated through and the cheese is melted, 30 to 35 minutes. Let it stand for 10 minutes before cutting.

Editor’s Tip: Allowing lasagna to rest ensures a clean slice when ready to serve. Otherwise, you may be serving lasagna soup.

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Tofu Lasagna Variations

• Experiment with the veggies: In place of mushrooms and spinach, you could make this lasagna with kale, shaved and lightly cooked Brussels sprouts, sauteed bell peppers, or a combination of the above. Zucchini is also a nice addition to lasagna.
• Use no-boil noodles: Because they’re par-cooked, no-boil lasagna noodles can be layered into a lasagna while dry. However, you’ll want to bake the lasagna for longer to give the noodles time to rehydrate in the oven, and you may need to add additional sauce to your layers. Check the instructions on the package to determine the final cooking time.
• Make your own sauce: Making a lasagna with homemade sauce can be extra delicious, especially if you have farm-fresh tomatoes. You could use a simple pasta sauce or get fancy with something like cabernet marinara pasta sauce.

How to Store Tofu Lasagna

Cut the tofu lasagna into serving-size pieces, and use a flat spatula to move each piece to a glass storage container with a tight-fitting lid. Store it in the fridge for up to four days.

Can you freeze tofu lasagna?

There are two ways to freeze lasagna. To freeze unbaked lasagna, layer the ingredients in a disposable pan, cover it tightly, and freeze it before baking. You can bake it from frozen; just add extra baking time. To freeze an already baked lasagna, allow it to cool, cover it tightly, and freeze it for up to three months. To reheat an entire pan, bake it in a 350° oven until it’s warmed through. You can also cut the lasagna into individual servings and freeze it in airtight containers.

How do you reheat tofu lasagna?

Reheat lasagna in the microwave or in a 350° oven until it’s hot.

Tofu Lasagna Tips

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Can you use fresh spinach in this tofu lasagna recipe?

Yes, fresh spinach will be even more flavorful than frozen spinach. After cooking the mushrooms, transfer them to the large bowl you’ll later use to make the filling, then briefly wilt the spinach in the still-hot pan.

What can you serve with tofu lasagna?

This dish sways healthy, so keep that vibe rolling by serving the lasagna with an Italian fresh vegetable salad and some grilled zucchini.