Cheesy Tofu Lasagne

    55 minutes

    This is a great lasagne for vegetarians and non-vegetarians alike. Lighter than a regular lasagne and just as tasty.

    252 people made this

    Serves: 7 

    • 170g uncooked lasagne sheets
    • 340g firm tofu, crumbled
    • 2 eggs
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons milk
    • 1 cup spaghetti sauce
    • 1 tablespoon dried parsley
    • 2 cups grated mozzarella cheese, divided
    • 1/2 cup grated Parmesan cheese

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
    3. In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 20x30cm baking dish.
    4. Layer lasagne noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
    5. Bake in preheated oven for 25 to 35 minutes.

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    Reviews and Ratings
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    Reviews in English (218)


    The recipe is bland without some changes. I made the following changes, and it was fabulous. I added to the sauce mixture: 1 tsp basil 1 tsp italian seasoning 2 cloves garlic 1 c. lowfat ricotta 1 sauteed zucchini 1 1/2 c. sauteed mushrooms 1/2 pack frozen spinach and increased the spaghetti sauce to 2 cups, increased salt to 1/2 teaspoon.  -  30 May 2006  (Review from Allrecipes USA and Canada)


    I have used crumbled tofu in place of cottage cheese several times, and it always turns out great. The key is to make the dish, such as lasagna, ahead of time, and let it set in the fridge overnight. It allows the tofu to "soak up" the flavors from the dish, and masks the "tofu-y" flavor. When you're ready to serve, just reheat it in the oven.  -  17 Aug 2005  (Review from Allrecipes USA and Canada)


    Made this again tonight. Simpler this time around. I layered my tofu btwn 2 plates wrapped in paper towel (changing often if they become wet)... I did this for about 30-45 min prior to making this whole thing. The key is to NOT HAVE excess water in your sauce mixture--that's what makes it runny people! Anyhoo after I dried my tofu I eyballed my spices in a lg bowl, parsley, basil, italian seasoning, oregano, pinch of garlic salt, lemon pepper, grated parm cheese (I'd rather use the fresh one, but wanted more flavor in this mix--fresh added later), minced garlic and a smidge of olive oil. Mashed that all together the good old fashioned way (with my fingers--plus my toddler helped) and made it look like the consistency of ricotta cheese--amazing. Still used that Costco size Ragu parm sauce for this-dumped the entire jar in. Think it could be just a wee bit saucier, so I have a sm jar to pop open for the leftovers. Other than that...GREAT EASY RECIPE. Oh yeah and hubby loved it last time... didn't suspect a thing! My new way of making lasagna.  -  21 Mar 2006  (Review from Allrecipes USA and Canada)