Easy Tofu Lasagna Recipes

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EASY TOFU LASAGNA



Easy Tofu Lasagna image

This recipe came from a desire to use less meat and heathier alternatives in our family's food. My family loves it! We've even served it to others who are dead-set against eating anything with tofu in it and they praised it (before knowing about the tofu) and were pleasantly surprised. I hope this works as well for you as it did for me! Excellent as leftovers (better in my opinion). (P.S. I usually use the Low Fat versions of these foods, but never the fat free - it loses too much taste that way).

Provided by Cynammon

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 8

1 (16 ounce) box lasagna noodles, cooked &,drained
1 (12 ounce) package firm tofu, drained &,rinsed
16 ounces shredded mozzarella cheese
16 ounces ricotta cheese
2 (16 ounce) jars spaghetti sauce
parsley (optional)
salt
pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl crumble in the drained and rinsed Hard Tofu.
  • Add 12 oz of the Shredded Mozzarella, Ricotta Cheese, and spices (also, try portabello mushrooms, cooked diced chicken, spinach, broccoli, etc for added flavor).
  • Fold together everything in the bowl with a large spoon- Set aside.
  • In a 9" x 13" pan, spoon a layer of spaghetti sauce (using a flavored sauce- like mushroom- would save you from adding mushrooms separately).
  • Then add a layer of lasagne noodles (Because the noodles are usually not long enough for this pan, I usually rip one noodle in half to use vertically and then 3 horizontally, like an elongated"E").
  • Spoon on a layer of filling, then a layer of sauce, then a layer of noodles (this time a backwards"E").
  • Continue layering like this until you run out of ingredients (even throwing some extra filling or sauce on top is fine).
  • Top with remaining 4 oz mozzarella and some parsley.
  • Cook for 45 min to 1 hr, or until hot and bubbly.
  • Cut in squares.

TOFU LASAGNA



Tofu Lasagna image

Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!

Provided by M.PERRY

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 7

Number Of Ingredients 11

½ (12 ounce) package uncooked lasagna noodles
1 (12 ounce) package firm tofu, crumbled
2 eggs
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
2 tablespoons milk
1 cup spaghetti sauce
1 tablespoon dried parsley
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
  • Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
  • Bake in preheated oven for 25 to 35 minutes.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 26.2 g, Cholesterol 81.2 mg, Fat 14.5 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 6 g, Sodium 569.3 mg, Sugar 4.7 g

EASY STOVETOP LASAGNA



Easy Stovetop Lasagna image

My family and I have made this Easy Stovetop Lasagna recipe many times over the past few months. It's the perfect solution when you feel like lasagna but don't have time to bake it in the oven! Serve with salad or garlic bread. -Wendy Masters, East Garafraxa, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 pound lean ground beef (90% lean)
1 jar (24 ounces) pasta sauce
2 cups water
1 large sweet red pepper, chopped
1/4 cup Italian salad dressing
1 teaspoon garlic powder
10 uncooked lasagna noodles, broken into 2-in. pieces
1-1/2 cups 2% cottage cheese
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pasta sauce, water, red pepper, dressing and garlic powder. Bring to a boil; stir in noodles. Reduce heat to medium-low. Cook, covered, until noodles are tender, 10-15 minutes, stirring occasionally. , Stir in cottage cheese; heat through. Remove from heat; top with mozzarella cheese. Cover and let stand until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 462 calories, Fat 15g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 857mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 5g fiber), Protein 32g protein.

TOFU SPINACH LASAGNA



Tofu Spinach Lasagna image

No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

9 lasagna noodles
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 package (14 ounces) firm tofu
1 carton (15 ounces) part-skim ricotta cheese
1/2 cup minced fresh parsley
1 teaspoon salt, divided
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-3/4 cups marinara or meatless spaghetti sauce
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside., Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside., Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. , Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 227 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 429mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

EASY TOFU LASAGNE



Easy Tofu Lasagne image

Simple and delicious - no one will ever know it's tofu! I served this to my husband and sons 3 times before they spotted the empty tofu container. They still love it! Can also use the filling for stuffed shells.

Provided by padatpsu

Categories     < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 (395 g) container light extra firm tofu
8 ounces fat free ricotta cheese
1 tablespoon olive oil
2 teaspoons oregano
2 teaspoons basil
3 teaspoons minced garlic
1/2 cup part-skim mozzarella cheese
1/2 cup parmesan cheese
1 (9 ounce) box no-boil lasagna noodles
2 (26 ounce) jars spaghetti sauce
1 1/2 cups part-skim mozzarella cheese

Steps:

  • Drain tofu and run knife through tofu, still in container, to make chunks. In mixing bowl, add tofu chunks, olive oil, cheeses, and spices. Use mixer to blend. Cover and let sit for 30 minutes to let flavors absorb into the tofu. The filling can even be made up to a day ahead and refrigerated.
  • Preheat oven according to lasagne package directions.
  • Spray a 13x9 pan with cooking spray, pour 1/3 - 1/2 jar of spaghetti sauce in bottom. Layer lasgne noodles according to package instructions and top with 1/3 of cheese mixture and 1/3-1/2 jar of spaghetti sauce.
  • Repeat process, ending with noodles on top. Pour remaining sauce over noodles, cover with foil, and bake for 50 - 60 minutes.
  • Remove foil and top with 1-1/2 cups mozzarella for last 5 minutes of baking.
  • Let stand 15 minutes before slicing.

Nutrition Facts : Calories 360.8, Fat 21.1, SaturatedFat 10.6, Cholesterol 58.9, Sodium 887.5, Carbohydrate 17.7, Fiber 3.1, Sugar 9.9, Protein 25.4

VEGAN TOFU SPINACH LASAGNA



Vegan Tofu Spinach Lasagna image

A vegan tofu spinach lasagna. Moist and pretty tasty. Very customizable as far as spices and sauces.

Provided by Ceil Hook

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 1h55m

Yield 8

Number Of Ingredients 12

1 (12 ounce) package fresh mushrooms, sliced
1 onion, chopped
1 (28 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
1 tablespoon Italian seasoning
1 (8 ounce) package whole wheat lasagna noodles, dry
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) package soft tofu
1 (16 ounce) package firm tofu
¼ cup unsweetened almond milk
¼ cup lemon juice, or to taste
½ teaspoon garlic powder

Steps:

  • Heat a skillet over medium-high heat. Saute mushrooms and onion until soft. Add tomato sauce, diced tomatoes, and Italian seasoning. Let simmer until sauce is thickened and flavors blend, at least 1 hour.
  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Squeeze as much water out of the spinach as possible.
  • Place soft tofu, firm tofu, almond milk, lemon juice, and garlic powder in a blender or food processor. Blend into a ricotta-like consistency. Transfer to a large bowl and stir in spinach.
  • Cover the bottom of a 9x13-inch baking pan with a thin layer of sauce, topped with a layer of lasagna noodles and 1/2 the tofu mixture. Repeat with remaining sauce, noodles, and tofu, ending with a layer of noodles and some sauce on top. Cover with aluminum foil.
  • Bake in the preheated oven until top of lasagna is hot and bubbly, 40 to 50 minutes.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 37.1 g, Fat 8.5 g, Fiber 7 g, Protein 21.4 g, SaturatedFat 1.2 g, Sodium 689.4 mg, Sugar 8.3 g

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