Ingredients and Weight:
- Extra-firm tofu, pressed: 1 lb (454 g)
- Lasagna noodles: 12 oz (340 g)
- Marinara sauce: 28 oz (800 g)
- Ricotta cheese: 15 oz (425 g)
- Mozzarella cheese, shredded: 12 oz (340 g)
- Parmesan cheese, grated: 1/2 cup (50 g)
- Spinach, chopped: 1 cup (30 g)
- Mushrooms, sliced: 1 cup (100 g)
- Onion, chopped: 1/2 cup (50 g)
- Garlic, minced: 2 cloves
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Line a 9x13 inch baking dish with parchment paper.
- Slice tofu into thin slices and press between paper towels to remove excess moisture.
- Spread a thin layer of marinara sauce in the bottom of the baking dish.
- Layer 6 lasagna noodles over the sauce.
- Spread 1/2 of the ricotta cheese over the noodles.
- Top with 1/2 of the spinach, mushrooms, onion, and garlic.
- Repeat layers.
- Sprinkle mozzarella and Parmesan cheeses on top.
- Bake for 45 minutes, or until bubbly and golden brown.
- Let rest for 10 minutes before slicing and serving.
Nutritional Information:
(Per serving)
- Calories: 400
- Fat: 20 g
- Protein: 25 g
- Carbohydrates: 40 g
Dish Characteristics:
- Hearty and filling
- Rich and flavorful
- Versatile and can be customized to taste
- Vegetarian and gluten-free (if using gluten-free noodles)
User Comments:
- "This lasagna was so delicious and healthy! I loved the tofu and the creamy ricotta cheese."
- "The flavors were amazing and it was so easy to make. My family loved it."
- "I highly recommend this recipe. It's a great way to get your veggies in and it's so satisfying."
Special Precautions and Tips:
- Make sure to press the tofu thoroughly to remove excess moisture.
- If you can't find extra-firm tofu, you can use firm tofu and press it for longer.
- Use your favorite vegetables in place of the spinach, mushrooms, and onions.
- Cover the lasagna with foil during the last 15 minutes of baking to prevent it from getting too brown.
