Vegan Tofu Spinach Lasagna Recipe

Prep: 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 6 to 8 servings

19 ratings

Nutritional Guidelines (per serving)
264	Calories
9g	Fat
31g	Carbs
19g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	264
% Daily Value*
Total Fat 9g	12%
Saturated Fat 1g	7%
Cholesterol 0mg	0%
Sodium 961mg	42%
Total Carbohydrate 31g	11%
Dietary Fiber 6g	21%
Protein 19g
Calcium 533mg	41%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Layered with crumbled tofu and plenty of spinach, this recipe for a vegan, cheeseless tofu lasagna is hearty and flavorful. No cheese means this vegan lasagna recipe is completely dairy-free and cholesterol-free and much lower in fat than other traditional lasagna recipes.

1/2 pound lasagna noodles
2 10-ounce packages frozen chopped spinach, thawed
1 pound soft tofu
1 pound firm tofu
1 tbsp sugar
1/4 cup soy milk
1/2 tsp garlic powder
2 tbsp lemon juice
3 tbsp minced fresh basil
2 tsp salt
1 32-ounce jar of tomato sauce

Prepare the lasagna noodles according to package directions.
Drain carefully and set aside on a towel.
Pre-heat oven to 350 F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soymilk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth.
Cover the bottom of a 9-inch by 13-inch baking pan with a thin layer of tomato sauce, then a layer of noodles.
Follow that with a layer of half the tofu and half the spinach.
Continue in the same order, using half the remaining tomato sauce and noodles and the rest of the tofu mixture and spinach.
End with the remaining noodles covered by the remaining tomato sauce.
Bake for 25 to 30 minutes, or until tomato sauce bubbles.