3 Cheese Spinach Lasagna with Tofu
Savor the comfort of homemade Italian cuisine with this 3 Cheese Spinach Lasagna with Tofu, a luxurious yet wholesome twist on a classic favorite. Layers of tender lasagna noodles embrace a creamy, protein-packed filling made from ricotta, crumbled tofu, and sautéed spinach, seasoned to perfection with garlic, onion powder, and Italian herbs. Topped with bubbling mozzarella and Parmesan and nestled in a rich marinara sauce, this dish balances hearty flavors with a boost of nutrients. Ideal for vegetarians or anyone looking to add a creative spin to their lasagna game, this recipe is as satisfying as it is easy to prepare. Ready in just 80 minutes, it’s perfect for comforting weeknight dinners, impressive special occasions, or making ahead for meal prep. Your taste buds—and dinner guests—will thank you!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1.5 cups Grated Parmesan cheese
- 5 cups Fresh spinach
- 14 ounces Firm tofu
- 4 cups Marinara sauce
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions. Drain and set aside.
Drain the tofu and pat it dry with a clean kitchen towel. Crumble the tofu into a large mixing bowl. Add ricotta cheese, garlic powder, onion powder, 1 teaspoon Italian seasoning, salt, and black pepper. Mix until well combined.
In a skillet over medium heat, add olive oil. Sauté the spinach until wilted, about 2-3 minutes. Let it cool for a few minutes, then chop the spinach and fold it into the tofu and ricotta mixture.
In a small bowl, beat the egg and stir it into the spinach and tofu mixture to help bind the filling.
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce. Spread 1/3 of the spinach and tofu mixture over the noodles, followed by 1 cup of marinara sauce, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan.
Repeat the layering process two more times, finishing with a final layer of noodles and marinara sauce at the top.
Sprinkle the remaining mozzarella and Parmesan cheeses over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese on top is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 991 mg | 76% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 329 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
