Tofu and Spinach Vegetarian Lasagna Oamc
Indulge in the hearty and wholesome flavors of Tofu and Spinach Vegetarian Lasagna, a perfect dish for meatless Mondays or feeding a crowd! This satisfying recipe features layers of tender lasagna noodles, a creamy tofu and wilted spinach filling, and rich marinara sauce, all topped with a melty blend of mozzarella and Parmesan cheeses. It's a delightful vegetarian twist on an Italian classic, packed with protein and nutrients thanks to the tofu and spinach combination. Whether enjoyed fresh from the oven or prepped in advance for Once-A-Month Cooking (OAMC), this freezer-friendly dish is as convenient as it is delicious. Perfectly golden and bubbly, it's sure to become a family favorite that’s both nutritious and irresistibly cheesy!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 14 ounces Firm tofu
- 10 cups Fresh spinach
- 2 cups Shredded mozzarella cheese
- 0.5 cups Shredded Parmesan cheese
- 4 cups Marinara sauce
- 1 Egg
- 3 cloves Minced garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain and set aside.
In a medium skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a large bowl, crumble the tofu and mash it with a fork or potato masher until it resembles ricotta cheese.
Add the cooked spinach, egg, 1 cup of mozzarella cheese, Parmesan cheese, salt, and black pepper to the tofu. Mix until well combined.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Place a layer of cooked lasagna noodles over the sauce, trimming them if necessary to fit.
Spread one-third of the tofu-spinach mixture over the noodles, followed by 1 cup of marinara sauce.
Repeat the layers (noodles, tofu-spinach mixture, marinara sauce) two more times, ending with a layer of noodles on top.
Spread the remaining marinara sauce over the top layer of noodles and sprinkle with the remaining 1 cup of mozzarella cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 10 minutes before slicing and serving.
To freeze for OAMC (Once-A-Month Cooking), let the lasagna cool completely, then wrap tightly in plastic wrap and aluminum foil. Label and freeze for up to 3 months. To reheat, bake in a 375°F (190°C) oven for 45-50 minutes, or until heated through.
Nutrition Facts
Calories |
4223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 6340 mg | 276% | |
| Total Carbohydrate | 566.5 g | 206% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 48.0 g | ||
| Protein | 219.3 g | 439% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3168 mg | 244% | |
| Iron | 41.7 mg | 232% | |
| Potassium | 1868 mg | 40% | |
*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.
