Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

This is from a package of Mori-Nu Silken Lite Tofu, posted as written. When I made this, I used regular parmesan and mozzarella cheeses, and lots more than called for. I used whole wheat lasagna noodles, and I also found that extra sauce was needed, in my opinion. Carnivore hubby liked it!

Ingredients Nutrition


  1. Boil 4 qts. of water in a large pot. Blanch spinach for 1 min.; drain spinach in colander, do not drain water.
  2. Saute mushrooms in 1 tablespoons olive oli until soft, and mix with marinara sauce. Set aside.
  3. Stir 1/2 teaspoons salt into water. Add pasta to water; boil for 10-12 minutes Drain and rinse pasta in cold water, lay pasta flat on cutting board.
  4. Saute onions in 1 tablespoons olive oil for 1 minute Chop spinach and add to onions.
  5. Combine with remaining ingredients (except cheese) and set aside.
  6. Preheat oven to 350 degrees. Lightly oil small rectangular baking dish and spread 1/3 of prepared marinara sauce over bottom. Lay strips of pasta so they cover the bottom and hang over sides of baking dish. (Later fold pasta over top to seal in fillings.)
  7. Spread 1/2 spinach filling; add another layer of pasta. Continue to add sauce, and filling, Parmesan, ending with pasta and covering with sauce. Sprinkle Monterey Jack and/or chopped fresh basil lightly on top if desired.
  8. Cover with foil and bake 20 minutes Remove foil and bake another 15 minutes Let the lasagna rest 15 mins.; cut and serve.