Vegetarian Tofu Lasagna with Spinach

27 Feb

I had dinner with an old friend a couple of weeks ago at Brick Store Pub (fantastic Decatur restaurant that is worth writing a separate blog about later).  She has been vegetarian on and off for 8 years, and she’s recently come back to the veggie world again.  When we made our dinner date we agreed we would bring some new recipes for each other.  Unfortunately, I’m a forgetful person and didn’t hold up my end of the deal.  Lauren, however, came with a stack full of new dishes for me.

My husband, Kevin, decided to try his hand with one of the new recipes, Tofu Lasagna with Spinach.  This is the first time either of us have made lasagna.  We found out it was more time-consuming than anticipated, even with the oven-ready noodles (I know my Italian mother just cringed at the thought of that).  I was starving and encouraged Kevin to take the lasagna out of the oven pre-maturely.  If I had been more patient, the noodles wouldn’t have been hard in spots and all the ingredients would have had more time to marinate together. 

Despite our hastiness, it was a great dish.  It is astonishing it classifies as vegan.  I’ve pasted the recipe straight from the website below, which includes how Kevin would change it when he makes it next (items in bold indicate his additions):

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

  • 1/2 pound lasagna noodles
  • 2 10-ounce packages frozen chopped spinach, thawed fresh spinach, wilted
  • 1 pound soft tofu
  • 1 pound firm tofu
  • 1 tbsp sugar
  • 1/4 cup soymilk
  • 1/2 tsp garlic powder
  • 2 tbsp lemon juice
  • 3 tbsp minced fresh basil
  • 2 tsp salt
  • 1 32-ounce jar of tomato sauce 2 24-ounce jars of tomato sauce (preferably the Classico brand) or home-made sauce, with more time allotted
  • 1/4 cup parmesan grated soy cheese


Prepare the lasagna noodles according to package directions. Drain carefully and set aside on a towel.Pre-heat oven to 350 degrees.

Squeeze the spinach as dry as possible and set aside. Place spinach and 3-4 tbsp. vegetable broth (or water) in covered skillet over medium heat, stir occasionally until wilted 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 9×13 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. Sprinkle parmesan soy cheese on top, covering the entire pan.

Bake for 25 to 30 minutes, or until tomato sauce bubbles (it will take about 30-40 minutes longer if you use the oven-ready noodles).

Vege-meter: 7


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