Tofu Lasagne Recipe

Tofu Lasagne picture


Difficulty LevelEasyHealth IndexAverage
DishInterest Group


 Tomato sauce1 Quart
 Whole wheat lasagna noodles12 Ounce, cooked al dente, drained
 Mushrooms1⁄2 Pound, sliced
 Vegetable oil3 Tablespoon
 Fresh spinach/1 10-ounce bag, trimmed and shredded1 Pound, shredded
 Eggs2 , lightly beaten
 Tofu1 Pound, crumbled
 Mozzarella cheese12 Ounce, shredded
 Freshly grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3757 Calories from Fat 1473

% Daily Value*

Total Fat 166 g254.8%

Saturated Fat 61.4 g306.8%

Trans Fat 0 g

Cholesterol 719.2 mg

Sodium 3306.7 mg137.8%

Total Carbohydrates 375 g125%

Dietary Fiber 62.9 g251.6%

Sugars 71.5 g

Protein 202 g404.1%

Vitamin A 1009.7% Vitamin C 426.9%

Calcium 308.6% Iron 189.1%

*Based on a 2000 Calorie diet


1. Spread a layer of tomato sauce in the bottom of a 13- by 9- by 2-inch baking dish. Make a layer of noodles.
2. Saute the mushrooms in the oil in a medium-sized skillet. Add the spinach and cook until wilted. Drain. Stir in the eggs and pour over noodles.
3. Add half the tofu and half the mozzarella. Repeat the layers again, starting with the tomato sauce, until all the ingredients are used.
4. Sprinkle with the Parmesan cheese and bake in a 350-degree oven for 40 minutes. Let stand for 15 minutes before serving.