Tofu Lasagna
Tofu Lasagna layers tender noodles with a rich, egg-enriched tofu mixture seasoned with nutmeg and parsley, then blankets it all in tomato sauce and melty mozzarella. The tofu brings a delicate, ricotta-like texture while Parmesan adds a salty depth. Perfect for a cozy weeknight dinner or make-ahead meal that bakes up bubbling and golden.
- Prep20 min
- Cook35 min
- Serves7
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Bring a large pot of lightly salted water to a boil. Add the lasagna and cook for 8 to 10 minutes, or until slightly firm; drain.
- 3
In a medium bowl, mix the tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley, and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
- 4
Layer the lasagna noodles with the sauce mixture, finishing with sauce. Sprinkle with the remaining mozzarella and Parmesan cheese.
- 5
Bake in the preheated oven for 25 to 35 minutes.
- Calories 275.88 kcal Moderate
- Protein 12.39 g Good Source
- Carbs 28.24 g Moderate
- Total Fat 13.74 g Moderate
- Saturated Fat 8.37 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 56.38 mg Moderate
- Sodium 465.91 mg High
- Fiber 2.6 g Low Source
- Sugar 2.82 g Moderate
- Added Sugar 0.77 g Low Source
- Calcium 185.8 mg Moderate
- Iron 2.08 mg Moderate
- Potassium 149.55 mg Low Source
- Vitamin A 32.24 mcg_rae Low Source
- Vitamin C 1.12 mg Low Source
- Vitamin D 0.91 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Soy 🌱
- Wheat 🌾
- Gluten
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