Tofu Lasagna Recipe
Tofu is combined with eggs, spaghetti sauce, mozzarella cheese and spices. The mixture is layered with lasagna noodles and topped with more cheese.
Vegan ricotta, made with tofu, almond milk, and lemon juice, meets spinach and a homemade mushroom-tomato sauce in this whole wheat lasagna.
A thick tomato-based sauce is cooked up with hints of garlic, onion, parsley, and basil, and layered with a tofu and spinach filling.
I made this recipe exactly as is...it's delicious! I used a whole jar of spaghetti sauce...1 cup definitely wouldn't have been enough. Next time, I'll probably add spinach and some more spices to the mix. I used oven-ready lasagna noodles to save time.
Mozzarella, Parmesan, and ricotta cheese are mixed with tofu and spinach to make a substantial filling for this lasagna variation.
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 suspec
This was EXCELLENT.. and we're not vegetarians. My 2 year old now has a new favorite -- she ate 3 servings! The tofu almost faked my husband out (he thought it was ricotta) and he cringes at the thought of tofu! :) He also had seconds. I used Barilla no boil lasagne noodles (easy!), wound up using a whole jar of sauce (Ragu Robusto Garlic), almost doubled the mozarella. Next time, I think I will add the spinach and artichokes, someone else mentioned, plus some ricotta cheese. This was wonderful.. thanks for sharing your recipe!
I had to add extra sauce and a little cottage cheese to stretch the mixture. I used 14oz of tofu and it was still barely enough for 3 layers in a 9x13 baking dish. Next time I will either double the filling recipe or use a smaller baking dish. The taste was good though. I didn't have dried parsley so I used twice as much fresh minced parsley. I served it at a Christmas party and even the carnivores liked it.
Use your favorite pasta sauce, add tofu, and lasagna noodles and let your slow cooker do the rest in this easy vegan lasagna recipe.