Spinach and Tofu Lasagne

    1 hour 20 minutes

    Here's a healthy vegetarian lasagne that features spinach, tofu, ricotta and mozzarella cheese. Delicious!

    29 people made this

    Serves: 8 

    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 tablespoon vegetable oil
    • 3 tablespoons water
    • 450g ricotta cheese
    • 450g firm tofu, crumbled
    • 1/4 cup grated Parmesan cheese
    • 700g fresh spinach, washed and chopped
    • 2 egg whites, beaten
    • 1/4 teaspoon ground black pepper
    • 2 1/2 tablespoons chopped fresh parsley
    • 8 sheets lasagne
    • 180g mozzarella cheese, grated
    • 6 cups tomato pasta sauce

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. Cook the lasagne according to packet directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
    3. Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley and sauteed onion and garlic. Mix well.
    4. Spray a 20x30cm casserole dish with cooking spray. Arrange a layer of cooked pasta on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the pasta sauce. Repeat layers twice more, ending with pasta sauce. Cover with foil.
    5. Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.

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    Reviews in English (23)


    Try cooking and draining the spinach prior to adding it to the recipe so that you can remove the water that is released when the spinach cooks. Otherwise the lasagna will turn out watery.  -  19 Mar 2003  (Review from Allrecipes USA and Canada)


    It would be good to mention that the spinach should be uncooked, and torn into smaller pieces. Enjoy!  -  20 Nov 2000  (Review from Allrecipes USA and Canada)


    This lasagna was AMAZING! Ok, so I did change things. I think "tomato sauce" really means "spaghetti sauce" in this recipe, so that's what I used. My guess is that the people who thought it was bland used plain tomato sauce. (If you use plain tomato sauce you'll want to add some sugar and Italian seasonings to make up the difference.) I also added a zucchini, a yellow squash, and a portabello mushroom, all chopped and saulted with the onions and garlic and added to the cheese mixture. I used more parsley than the recipe called for. I didn't have fresh parsley so I was using dry. Normally with dry you want to use less, but I decided to throw in 1/4 cup. My casserole dish was overflowing before I'd used all of the ingredients, so I didn't get a chance to use all of the tomato sauce. Even so there was a lot of extra liquid once I cut out the first piece. No harm done, but I'll probably cook the spinach first, like other people suggested and drain off all of the extra liquid. Oh and one last thing. 1.5lbs of spinach seemed like a ton so I only ended up using half. I definitely recommend chopping it first. When chopping greens a good hint is to put them in a glass measuring cup (or similarly shaped container) and use kitchen scissors to chop them up (the scissors should point into the container). Enjoy!  -  22 Oct 2007  (Review from Allrecipes USA and Canada)

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