Vegetarian Lasagna

Vegetarian Lasagna
Photo by Susie Cushner


  • 4 ounces fresh prewashed baby spinach (2 cups)
  • ½ 8-ounce package no-boil lasagna noodles
  • 32 ounces homemade tomato sauce or store-bought tomato sauce
  • 1/8 teaspoon freshly ground black pepper
  • ¼ teaspoon coarse salt
  • 2 tablespoons each minced fresh basil, thyme, and oregano, or 2 teaspoons each dried
  • 1 pound soft tofu
  • + 4 more ingredients
    • 8 ounces mozzarella, shredded (2 cups)
    • ½ cup grated Parmesan
    • 3 garlic cloves, minced
    • 2 eggs

Heat oven to 375° F. Combine the tofu, Parmesan, eggs, garlic, herbs, salt, and pepper in a medium bowl. Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Spread with about 1 cup of sauce. Arrange one layer of noodles on top. Spread with half the tofu mixture; top with half th...

View full recipe at My Recipes


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