This is the lasagna that I have been making for my family for many years. This recipe uses no soy cheese, which makes it lower in fat but still “creamy ” and delicious. Make sure to let it rest for at least 45 minutes before serving so it “sets up” nicely .
PREP: 30 MINUTES | COOK: 1 HOUR | REST: 45 MINUTES • SERVES 6 TO 8
Prepare the tofu ricotta before assembling the lasagna.
1 package (12.3 ounces) silken tofu, drained in a fine-mesh strainer
1 package (16 ounces) fresh water-packed tofu, drained in a fine-mesh strainer
¼ cup nutritional y east
¼ cup lemon juice
¼ cup soy milk
1 tablespoon parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon salt
Freshly ground black pepper
Combine all ingredients in a food processor until smooth. Set aside.
10 ounces frozen chopped spinach, thawed and squeezed dry (see sidebar on opposite page)
2 jars (25 ounces each) fat-free pasta sauce
8 ounces no-boil lasagna noodles (see sidebar on opposite page)
1. Add the spinach to the Tofu Ricotta and stir well to mix.
2. Preheat the oven to 350°F.
3. Pour about 1 cup of the pasta sauce into the bottom of a 13″ × 9″ baking dish.
4. Place a single layer of noodles over the sauce. Spread half of the tofu mixture over the noodles. Pour another cup or so of the pasta sauce
over the tofu mixture and spread evenly .
5. Add another layer of noodles and spread the remaining tofu mixture over them. Pour another cup or so of sauce over the tofu and spread evenly . Top with another layer of noodles
and another cup or so of the sauce, making sure all the noodles are covered.
6. Sprinkle the top with No-Parmesan Cheese. Cover with parchment paper, then aluminum foil, crimping the edges under the baking dish top to
seal the top well.
7. Bake for 1 hour.
8. Let rest for at least 45 minutes before cutting.
9. For a more spinach-flavored lasagna, use 20 ounces of spinach, thawed and squeezed dry . Do not mix with the tofu; instead, layer it over the tofu mixture before covering with the sauce.
10. To add more vegetables to the sauce, sauté some onions and mushrooms in a dry nonstick pan until softened, about 5 minutes.
11. Add this to the pasta sauce before using in the recipe. Other vegetables may also be added as desired. Another delicious option is to thinly slice some zucchini lengthwise and lay these strips over the tofu in each layer.
No-boil lasagna noodles are available in most supermarkets and natural food stores.
Use whole grain varieties whenever possible. For a fantastic gluten-free option to the wheat lasagna noodles, use Tinkyada brown rice lasagna noodles. There are many varieties of lasagna noodles that do not need to be boiled ahead of time before using in recipes.
Want to know how to store your favorite vegetables and fruits at home read...Complete Guide to Storing Fruits and Vegetables at Home
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