Reviewed: Nov. 8, 2009

This was very good, but we also added more sauce.

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rachaelgrae

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Reviewed: Nov. 7, 2009

We added some zucchini, onions, and lots of tomatoes. Great recipe!!!

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Shawna

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Reviewed: Nov. 5, 2009

My boyfriend and I have been trying to eat healthier so we tried tofu for the first time with this recipe and it was really good even my very finicky 9 year old loved it

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catg2525

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Reviewed: Oct. 31, 2009

I have never liked tofu but my 19 year old is a vegetarian so I made it for her... I loved it!! Everyone that tried it thought the tofu was ricotta cheese. I mixed everything together and left in fridge overnight to let the tofu absorb the sauce then made the next morning.

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justacitygirl

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Reviewed: Oct. 12, 2009

DELICIOUS!!!! But I gave it only 4 stars because of the alterations needed. 1)Pressing the water out of the tofu is a must! 2) Definitely more sauce - especially with no-boil lasagna 3) More mozarella and add ricotta... Okay, so basically I treated this as I would a "regular" lasagna. I crumbled the tofu and PAN FRIED it just as I would ground turkey- I even seasoned it the same. The only difference is I added the tofu to the cheese mixture instead of to the sauce. I COMPLETELY fooled my husband (who does not like tofu) and the kids!!! Spectacular!!!! Will definitely make again, maybe even tonight!

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Shaunda

Cooking Level: Expert

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Reviewed: Oct. 3, 2009

I loved this. I added some ricotta like a previous reviewer suggested. My 4 yo scarfed it right up and asked for a second helping.

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savvyone

Cooking Level: Expert

Home Town: Bay City, Michigan, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Aug. 2, 2009

I have to admit I was nervous about trying this recipe, however I am glad I did this was the first dinner recipe that I made when I converted to becoming a vegetarian it was fanastic

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amber81

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Reviewed: May 31, 2009

This was so simple and healthy, yet every bit as delicious as my standard lasagne. I used whole wheat lasagne, 16 oz of tofu, a 12 oz jar of Bertolli sauce plus a 28 oz can of crushed tomatoes, and 1 tsp of Italian seasoning (plus a handful of fresh basil from the garden). I used colby jack in place of mozzerella, because that's what I had, and I used more than the recipe called for just to cover the pies. I added about 3/4 lb of cooked ground meat to satisfy my husband, then I made it into two 12x9 pans. It was great!!!

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Kate

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Rochester, Michigan, USA

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Reviewed: May 28, 2009

I give 4 stars because of my modifications. I sauted minced onion, carrot, bell pepper and garlic which I added to the tofu mixture, as well as one pack of spinach. I used 1/2 jar sauce in mixture and the rest for my layers. I omited the milk and used no boil noodles. I made 3 layers, each time adding sauce to the top of the cheese. I coated the bottom of the pan with sauce first. I cooked 40 min covered and then 5 min uncovered. WOW! turned out yummy!! I don't think the kids will be excited with the spinach, but its good for them, right! Turned out being a cross between a lasagna and a quiche. Tofu....what tofu....no one will know the difference! This is one you can really play with.

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LOVE4KYLA

Cooking Level: Expert

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Reviewed: May 28, 2009

Never ate tofu before. I followed other viewers suggestions on drying the tofu and adding more sauce. I also added spinach, garlic, and left out the nutmeg.

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Angi

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Reviewed: May 21, 2009

This was good, but like others I added more sauce and ricotta cheese. I also added sun-dried tomatoes which I thought added a great touch to it.

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DarbyMilo

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Reviewed: Apr. 27, 2009

Super easy, super yum!!! Who knew such an easy recipe would taste so good!! I added a couple dashes of crushed red peppers and some extra pasta sauce. Perfect!

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THINKDIFFERENT25

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Reviewed: Mar. 1, 2009

Good. Not too much tofu flavor. I added ricatta to the mix.

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johnflod

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Feb. 28, 2009

Simply excellent! Great flavor, easy to make, yields large quantity, and freezes well. My only suggestion is to double the recipe in order to make 4 layers; as is, it only makes two layers which is thin for lasagna.

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Sweet Tooth

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

I made this recipe exactly as is...it's delicious! I used a whole jar of spaghetti sauce...1 cup definitely wouldn't have been enough. Next time, I'll probably add spinach and some more spices to the mix. I used oven-ready lasagna noodles to save time.

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Ammy

Cooking Level: Beginning

Living In: Sudbury, Ontario, Canada

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Reviewed: Jan. 17, 2009

Excellent recipe! I did make a few changes though: instead of parsley, I used spinach and omitted the milk altogether. I used very generous portions of cheddar with the mozzarella. The crumbled tofu was mixed with tomato sauce and ricotta cheese and left to marinate for about an hour. I will definitely make this again!

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DeborahVictoria

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 13, 2009

This is definitely a keeper. I did freeze the tofu which helps the tofu to be firmer. I used an extra cup of sauce and did not use the milk at all. I also threw in a cup of ricotta (which I can't really get, so I really used a cup of cottage cheese), and the family said they couldn't tell that it had no meat.

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Shields, N.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Higashikurume, Tokyo, Japan

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Reviewed: Nov. 18, 2008

This is a great recipe - but I agree w/other users that I needed more sauce (which I like lots of) and I added some additional spices/ingredients including choppoed spinach, garlic, onion, italian seasoning, basil and a little bit more salt. An awesome dinner - thank you!

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