Spinach and Tofu Lasagne

    1 hour 20 minutes

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

    30 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 (24)


    I made this for yesterday's dinner guests and it turned out to be a great success. I added a layer of sliced half cooked pumpkin for the bottom layer only. Also I used Dolmio lasagne sauce in place of tomato paste. Will cook this again.  -  13 Nov 2017


    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)