Easy Tofu Lasagne
Discover the ultimate comfort food makeover with this **Easy Tofu Lasagne**, a plant-based twist on a classic favorite that's perfect for weeknight dinners or meal prep! Packed with protein-rich **firm tofu**, nutrient-dense **spinach**, and the savory richness of **nutritional yeast**, this vegan lasagne is layered with flavors and takes just 20 minutes to prep. No-boil lasagne noodles and a generous drizzle of marinara sauce make assembly a breeze, while a sprinkle of optional vegan mozzarella adds a gooey, cheesy finish. Whether you're a seasoned vegan or simply looking to incorporate more plant-based meals, this hearty and satisfying tofu lasagne will impress everyone at the table. Serve it fresh from the oven with a crisp side salad or garlic bread for a wholesome, family-friendly feast!
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 9 sheets Lasagne noodles (no-boil)
- 24 oz Marinara sauce
- 3 cups Spinach (fresh or frozen, thawed and drained)
- 1 cup Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Olive oil
- 0.25 cup Water
- 1 cup Vegan mozzarella cheese (optional)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
In a large bowl, crumble the firm tofu using your hands or a fork until it resembles ricotta cheese.
Add the nutritional yeast, garlic powder, onion powder, Italian seasoning, salt, pepper, and 2 tablespoons of water to the crumbled tofu. Mix well until evenly combined. Set aside.
If you’re using fresh spinach, sauté it in a skillet with 1 tablespoon of olive oil until wilted. If using frozen spinach, ensure it is fully thawed and drained of excess water. Stir the spinach into the tofu mixture and combine thoroughly.
Spread 1/2 cup of marinara sauce evenly on the bottom of the prepared baking dish.
Place 3 lasagne noodles over the sauce. Spread 1/3 of the tofu-spinach mixture over the noodles. Top with 3/4 cup of marinara sauce.
Repeat the layers (noodles, tofu-spinach mixture, marinara sauce) two more times, ending with a layer of marinara sauce on top. If desired, sprinkle vegan mozzarella cheese over the final layer of marinara.
Cover the lasagne with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until bubbling and the top is lightly browned.
Let the lasagne cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.2 g | 143% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5449 mg | 237% | |
| Total Carbohydrate | 445.2 g | 162% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 38.1 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2527 mg | 194% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 4058 mg | 86% | |
*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.
