Tofu Lasagna -- no noodles

READY IN: 1hr 45mins
Recipe by msmia

This is a yummy vegetarian, lo-carb, lo-cal dish! It is really great for freezing in individual portions to take to work for lunch. I got the original recipe from CeeCee526 on Recipezaar but I've made a number of changes -- so I'm posting it as my own. Hope you Enjoy!!

Top Review by Deb.j.

This was my first adventure with tofu.. and I LOVED this!! I didn't have any TVP, so I crumbled up two Morningstar Mushroom Burgers. I did use two packages of spinach, because I like spinach, 2 or 3 egg whites, because I didn't have egg substitute, and I don't have a food processor, so the vegies all stayed as. This was PERFECT!!! And best of all, low calorie, and guilt free! Thanks so much for posting!!

Ingredients Nutrition


  1. Press tofu under heavy weight for approx.
  2. 1 hour to remove the liquid-- will make thinly slicing much easier.
  3. Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
  4. Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
  5. In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper.
  6. In a food processor, puree cottage cheese w/ egg substitute.
  7. Add sauted vegetables& process just to combine.
  8. Slice tofu thinly for use as"lasagna noodles".
  9. Start w/ a layer of sauce on the bottom of a 9x13 pan.
  10. Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
  11. You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.

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