Quick & Easy Vegetarian Lasagna

Total Time
45mins
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!

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Ingredients

Nutrition

Directions

  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.