Tofu Lasagna No Noodles
Indulge in the wholesome and flavor-packed Tofu Lasagna No Noodles, a low-carb twist on the classic Italian dish that skips the pasta but keeps all the hearty satisfaction. Layers of thinly sliced zucchini stand in for traditional noodles, complemented by a creamy and protein-rich tofu "ricotta" and a savory spinach-ricotta blend. This gluten-free recipe bakes to perfection with bubbling mozzarella and Parmesan (easily swapped for vegan alternatives), creating a cheesy, golden-topped masterpiece. Packed with fresh vegetables, aromatic herbs, and a rich tomato sauce, this lasagna delivers bold flavors in every bite. Ideal for those looking for a healthier comfort food option, this dish is easy to prepare, ready in under an hour, and perfect for family dinners or meal prep.
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Recipe Information
Ingredients
- 2 blocks (14 oz each) Extra-firm tofu
- 4 cups Spinach
- 2 medium Zucchini
- 3 cups Tomato sauce
- 1.5 cups Ricotta cheese (or vegan alternative)
- 1.5 cups Shredded mozzarella cheese (or vegan alternative)
- 0.5 cups Parmesan cheese (or vegan alternative)
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 2 teaspoons Basil
- 2 teaspoons Oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Press the tofu to remove excess water. Once pressed, crumble it into a large bowl until it resembles ricotta cheese.
Season the crumbled tofu with 1 teaspoon of oregano, 1 teaspoon of basil, salt, and black pepper. Mix well and set aside.
Slice the zucchinis lengthwise into thin strips using a mandoline slicer or a sharp knife. Lay them on a paper towel, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Pat dry.
In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant, about 3-5 minutes.
Add the spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked spinach with the ricotta cheese. Stir well to incorporate.
Spread 1/2 cup of tomato sauce on the bottom of a 9x13 inch baking dish.
Lay down a single layer of zucchini slices to cover the bottom of the dish.
Spread 1/3 of the tofu mixture on top of the zucchini layer, followed by 1/3 of the spinach-ricotta mixture. Sprinkle with a portion of mozzarella cheese.
Repeat the layers (zucchini, tofu mixture, spinach-ricotta mixture, mozzarella) two more times, finishing with a final layer of tomato sauce.
Sprinkle the top with the Parmesan cheese and any remaining mozzarella cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and slightly golden.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.5 g | 284% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 10445 mg | 454% | |
| Total Carbohydrate | 128.0 g | 47% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 55.8 g | ||
| Protein | 257.9 g | 516% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8954 mg | 689% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 4223 mg | 90% | |
*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.
