Tofu Lasagna Recipe -
Tofu Lasagna Recipe
  • READY IN 55 mins

Tofu Lasagna

Recipe by  

"Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!"

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Original recipe makes 6 to 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
  3. In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
  4. Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
  5. Bake in preheated oven for 25 to 35 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
May 30, 2006

The recipe is bland without some changes. I made the following changes, and it was fabulous. I added to the sauce mixture: 1 tsp basil 1 tsp italian seasoning 2 cloves garlic 1 c. lowfat ricotta 1 sauteed zucchini 1 1/2 c. sauteed mushrooms 1/2 pack frozen spinach and increased the spaghetti sauce to 2 cups, increased salt to 1/2 teaspoon.

Most Helpful Critical Review
Dec 22, 2010

This was very bland. I did add more tomato sauce and of course I didn't saute the onion so I will next time. My husband said it needed some ricotta cheese... He said something was missing.

Aug 17, 2005

I have used crumbled tofu in place of cottage cheese several times, and it always turns out great. The key is to make the dish, such as lasagna, ahead of time, and let it set in the fridge overnight. It allows the tofu to "soak up" the flavors from the dish, and masks the "tofu-y" flavor. When you're ready to serve, just reheat it in the oven.

May 22, 2006

Made this again tonight. Simpler this time around. I layered my tofu btwn 2 plates wrapped in paper towel (changing often if they become wet)... I did this for about 30-45 min prior to making this whole thing. The key is to NOT HAVE excess water in your sauce mixture--that's what makes it runny people! Anyhoo after I dried my tofu I eyballed my spices in a lg bowl, parsley, basil, italian seasoning, oregano, pinch of garlic salt, lemon pepper, grated parm cheese (I'd rather use the fresh one, but wanted more flavor in this mix--fresh added later), minced garlic and a smidge of olive oil. Mashed that all together the good old fashioned way (with my fingers--plus my toddler helped) and made it look like the consistency of ricotta cheese--amazing. Still used that Costco size Ragu parm sauce for this-dumped the entire jar in. Think it could be just a wee bit saucier, so I have a sm jar to pop open for the leftovers. Other than that...GREAT EASY RECIPE. Oh yeah and hubby loved it last time... didn't suspect a thing! My new way of making lasagna.

Nov 12, 2004

This receipe exceded my expectations. I took some of the other reviewer's advice and added fresh onions and garlic to my sauce as well as doubling the cheese and using a whole jar of sauce. Perfect! If you like your lasagna juicy and cheesy you must use more cheese and definitely a whole jar of sauce. I also used whole wheat lasagna instead of semolina, fat free mozz cheese and fat free pasta sauce (no one was the wiser, that's how good it was). Definitely freezes well which is great when you are cooking for 1. Next time will definitely add some spinach to the mix!

Sep 27, 2003

This is my FAVORITE recipe in the world! I make it all the time(i am having some tonight), the only problem is that you need almost twice as much sauce and cheese as it calls for and a bit more tofu, but it tastes amazing and even i can make it(i'm a 15 year old that can only make this and kraft dinner). try it, you'll love it!!!

Oct 30, 2005

Wow! I just finished baking this lasagna and it is incredible. I added ricotta and another cup of spaghetti sauce. Also- for those new to tofu, make sure you press all the water out using clean dish towels or paper towels. The "dryer" the tofu the more it can absorb all the good flavors of your recipe.

Apr 17, 2006

I love tofu, and I love lasagna ... I never thought this would taste soooo GOOD. I made some modifications to it based on other users reviews. First I sprayed my pan with PAM. In a large mixing bowl, I added a block of firm tofu (dried off w/ paper towel), 2 eggs, a couple gulgs of organic milk, kosher salt, italian seasoning, garlic powder, basil, nutmeg, blk pepper, mozz cheese, 3 cloves of fresh garlic chopped, and 1/2 a jar of Bertolli olive oil and mushroom sauce. I smashed it all together for the ricotta consistency and then put this tofu mixture as my bottom layer. I had 3 layers of noodles. On my 1st layer, I put some sauce from the jar and some cheese; then the tofu mixture, then sauce/cheese. I never measure my spices. Just pour in a whole bunch cuz it tastes so good (or eyeball it, as Rachel Ray would say)! Next time I may add some Boca ground meat sauteed in EVOO and garlic and add it as one of my layers. Spinach sounds good too. I bet my tofu-phobic husband will never know this lasagna was made with tofu! Thanks for the great recipe! *UPDATE*: I successfully tricked my husband. He LOVED the lasagna so I do not think I will ruin it for him by telling him about the tofu. One thing I would probably try differently next time is to use plain sauce (not the tofu/sauce mixture) for the bottom layer.


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  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 24.1 g
  • 48%
  • Sodium
  • 569 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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