rants & recipes

Tofu Spinach Lasagna

Posted by trktos on 22-August-2008

Like any home-made lasagna, this is a bit of work, but worth the effort!


  • 8 or 9 lasagna noodles, cooked
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 5-6 ounces mushrooms, sliced
  • 1 tbsp olive oil
  • 10 ounce package frozen spinach, thawed
  • 28 ounce can diced tomatoes, drained
  • 1 cup spaghetti sauce
  • 1/2 cup red wine
  • 1 tsp basil
  • 1 tsp thyme
  • tofu ricotta – 14 oz. extra firm tofu, 1/2 cup nutritional yeast, 1 tbsp soy sauce, 1/2 tsp garlic powder


  1. Sauté onion and garlic in olive oil.
  2. Add mushrooms. when mushrooms begin to sweat, add spinach, tomatoes.
  3. Add sauce, wine and spices.
  4. Simmer for about 15 minutes.
  5. Mash tofu with soy sauce, yeast and garlic powder.
  6. Spray or grease a 9*13 baking dish and layer noodles, veggies, tofu, noodles, veggies, tofu, noodles, tofu, veggies – the important part being to start with noodles and end with veggies.
  7. Bake in a pre-heated oven (350 degrees) for 30-40 minutes. Let stand for 10 minutes before cutting.

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