Easy Tofu Lasagna

Recipe by Cynammon
READY IN: 1hr 15mins




  • 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.