Quick & Easy Vegetarian Lasagna

Total Time
Prep 15 mins
Cook 30 mins

This recipe substitutes ricotta cheese with tofu. Don't tell anyone, and they'll never know the difference! You can also add some meat-substitute (my favorite is Quorn grounds) to make what seems to be a meaty lasagna... and only you will know there's no meat in it!

Ingredients Nutrition


  1. Heat oven to 375°F.
  2. Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl.
  3. Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Spread about 1 cup of tomato sauce at the bottom of the pan. Arrange one layer of noodles on top.
  4. Spread with half the tofu mixture; top with half of the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.
  5. Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.


Most Helpful

I have made this 4 or 5 times since I found the recipe. I will never make lasagna another way again. It is perfect and healthy compared with the usual. Awesome! I did add extra sauce and used firm tofu.

sunana1 February 16, 2011

Ingenious...no one will have any idea that this has tofu in it!!

FLKeysJen March 30, 2010

This was the first time I made lasagna, and it turned out perfect! I made a few minor changes, but overall I followed the recipe. I used silken extra-firm lite tofu. Also, the package for the no-boil noodles said to cook for 45-55 minutes, so I cooked this for 45. I used extra sauce (2 jars sundried tomato and basil) and only 8 ounces of mozzarella (one small brick, shredded). My whole family loved this, and I'll definitely be making it again.

for the love of veggies May 26, 2007

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