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Tofu-Spinach Lasagna

1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce

• Cook the lasagna noodles according to the package directions. Drain and set aside.
• Preheat the oven to 350 degrees F.
• Squeeze the spinach as dry as possible and set aside.
• Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
• Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.

Makes 6 to 8 servings

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    • Ashley M says:

      Who knew tofu could taste so much like ricotta?! Changes I made

      1/4 cup roasted garlic cloves (like 8 maybe)
      1 tbsp tahini sauce
      Almond milk instead
      No sugar
      1 tsp Dried basil rosemary thyme
      Extra firm tofu
      Firm tofu
      Tomato mushroom sauce

      I used 4 pieces lasagna strips for each layer and I pressed the tofu and spinach between two towels and 2 heavy plates. (Also then squeezed spinach by hand in towel. Better than moms lasagna. Give it a try you won’t be sorry.

    • Katy says:

      Yummiest lasagne ever! I make it gluten free and friends trying it for the first time love it and never believe it is dairy free. So good!

    • NewAgeGranny says:

      This is a great easy recipe. If you want a cheesey topping simply steam cauliflower and mix with some soy or almond milk and a couple of tablespoons of nutrional yeast in processor until a puree – top the lasagne with it half way through cooking.

    • Sharz77 says:

      Janet, you can always use the recipe calculator on http://www.sparkrecipes.com/ to get the nutritional information, you will need to sign up to do it but it’s all free

    • Sharz77 says:

      Janet, you can always use the recipe calculator on http://www.sparkrecipes.com/ to get the nutritional information, you will need to sign up to do it but it’s all free

    • ready says:

      MMMM i am having a spicy beef lasagna with 4 cheese (cottage cheese) Mozzarella, Ricotta, Parmesan …. Should be ready in about 5 minutes. I know this isn’t vegan but hey what the heck LOl

    • Marie says:

      I tried this recipe as my first with the Girls Gone Green No Meat March challenge in Jacksonville Florida. I love it and have shared it with other friends at wor.

    • Retta says:

      I have been making this for a few years and it is my go to meal when a friend has a baby, someone is sick etc. My husband and son love it, sometimes I add a layer of eggplant, or I do sliced zucchini instead of lasagna noodles and this makes it gluten free as well. I just looked here to check the actual recipe because I have been “winging” it for a couple years and I accidentally never use sugar. Love it!

    • Ashley-P says:

      Just drain it and place in blender! :)

    • Ambernv12 says:

      I was wondering since I am pretty new with using tofu, if you drain and cook it first then put it in the blender, or if you just drain it like normal then put it in the blender before cooking with the lasagna.

    • kaydee says:

      To be perfectly honest, I wasn’t much of a lasagne fan and when I decided to do the two week menu plan I was a little skeptical about this recipe. I cooked it anyways and I LOVED IT! This is so much better than the real recipe and I will be making this again and agian. Thank you so much PETA. (:

    • Frustration says:

      This was delicious. However, I am really frustrated with the list of ingredients. The amounts listed do not accurately reflect what is available. I think especially with vegan dishes, what is available should be taken into account. For example, tofu is generally sold in 14 oz containers. So, I’d have to buy 4 packages of tofu to get an accurate amount! Spinach I found in a 16 oz bag (although I believe I’ve seen 10 oz before, it’s been a LONG time.). The tomato sauce says 4 cups, but, a typical jar was 3 cups. For the pasta, it came in a 10 oz box (more than 1/2 a lb). So, I used 2 packages of tofu, 1 jar of sauce, and 1 bag of spinach and all of the pasta. I kept all the other measurements as listed. Like I said, delicious, but frustrating to work with the directions as listed.

    • Marbelle says:

      Thank you soooo much for this recipe. I added a layer of mushrooms on top of each spinach layer. Everyone loved it and couldn’t believe it had no cheese! Especially my husband. He said it was the BEST lasagna he’s ever had. I’m making it again today for his coworkers who will be surprised to know they just had a vegan dish!! =)

    • Ashley-P says:

      Hi Janet, while we understand some would prefer seeing the nutritional facts on our recipes, many would vary based on the brand of ingredients and products for each recipe and therefore it is impossible for us to give accurate nutritional values. However, I would suggest looking at the products you use you in your own kitchen when making these recipes, and determining what the portion size should be based on your own dietary needs.

    • Janet Lang says:

      I love your recipes, but I have a big problem with them. They don’t have nutritional information.
      I am on a low calorie, low fat diet, and I need to know this info. Otherwise, I can’t make the recipe. So, can you please add the nutritional info for your wonderful recipes?
      Thanks, JL

    • Livin' The Life of Riley says:

      I am a lasagna lover!!!!! I have yet to find an alternative recipe that tastes as good as the “real” thing. Totally impressed and totally fooled everyone who has had it. I don’t even tell them it’s not made with ricotta! ;-)

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