Quick & Easy Vegetarian Lasagna

"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!"
photo by FLKeysJen photo by FLKeysJen
photo by FLKeysJen
photo by for the love of veg photo by for the love of veg
Ready In:




  • Heat oven to 375°F.
  • Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl.
  • 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.
  • 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.
  • Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.

Questions & Replies

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  1. sunana1
    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.
  2. FLKeysJen
    Ingenious...no one will have any idea that this has tofu in it!!
  3. for the love of veg
    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.
  4. Genome
    This was great! I added a layer of eggplant because I had it lying around, but otherwise followed the recipe to a T. Probably the healthiest lasagna I have ever had, while still maintaining that rich, unhealthy comfort food taste.
  5. Saline the Lemon Qu
    Very good, I think next time I'll make the tofu mixture the night before. The flavor was much better the next day.


<p>I'm a Can-Do-Ologist who loves fresh, delicious foods... but who hates spending a lot of time in the kitchen since I'm usually cooking for just me. (And I don't like leftovers.) I love experimenting with a blend of new flavors and old favorites, and I am especially fond of thai and eastern spices with tofu and veggies, and of my Mom and Grandma's comfort food recipes.</p>
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