Reviewed: 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.

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sal

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Reviewed: Oct. 19, 2005

So yummy. My tofu-hating husband even thinks it's great.

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NBRILL

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Reviewed: Sep. 4, 2005

This was yummy! Even my 5 yr old son who is a picky eater liked it! This is a great way to get protein in a healthier way. We did not miss the meat taste at all. My husband would've liked more sauce so I'll double it next time.

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WEACAT

Home Town: Racine, Wisconsin, USA

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Reviewed: 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.

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SOMETHINFISHY

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Reviewed: Jul. 29, 2005

My whole family loved this recipe! Even my dad enjoyed this recipe and he prefers meat ^_^

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AEDRIE

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Reviewed: Mar. 9, 2005

Oh so yummy! I doubled up on the stuffings of this lasagna as suggested and it is wonderful. I made it for a friend who never had tofu and she said, "If we didn't know it was tofu, we wouldn't have been able to tell." Quite a compliment from a meat eater! My three year old son loves it also. Quite a winner in our house.

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NAT06240318

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Reviewed: Mar. 9, 2005

this was a great idea. I used ricotta cheese and added chopped onions. what a way to make healthier lasagna!!

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JUNBUG77M

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Reviewed: Dec. 6, 2004

Pretty good. I liked it more than my meat-eating boyfriend. It was excellent the next day after refrigerating.

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katatonicstate

Cooking Level: Intermediate

Home Town: Sanger, California, USA

Living In: Rancho Palos Verdes, California, USA

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Reviewed: Nov. 23, 2004

This lasagna is great. Everyone I made it for ate at least 2 servings. I added more sauce because it seemed dry. I, also, added ricotta cheese to mask the tofu. Nobody knew that it contained tofu.

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REARICK1093

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Reviewed: 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!

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MARJORIE8

Home Town: New York, New York, USA

Living In: Riverdale, New York, USA

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Reviewed: Sep. 30, 2004

This is fantastic! Everyone that tried it loved it! This will make will be one that I make again and again.

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MCANNIS

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Reviewed: Sep. 4, 2004

Delicious!! You don't even know it's tofu, and i love tofu! ... it adds that nice burst of protein that vegetarians are always after! I will make it again and again!

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SushiLover

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Reviewed: Jun. 20, 2004

I loved this recipe! My husband also loved it (and he's not a fan of tofu.) I did double the sauce like some of the other reviews suggested. I highly recommend this recipe.

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Brooke Salt

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Reviewed: Jun. 14, 2004

A must-try for anyone who has not tried tofu and is reluctant to do so. It did turn out really good! I would recommend using a thicker tomato-y sauce, to make up for the fullness and texture the meat usually gives regular lasagna. If you are curious about tofu, give this a try---you will like it lots!

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WonderChef:)

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Reviewed: May 1, 2004

I thought that it was OK, but not outstanding. However my 17 month old thought that it was the best thing since chocolate. She asked for thirds even though she was full. I have not seen her eat so well in months. I will definitly make this one again.

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JULIEDESO

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Reviewed: Jan. 13, 2004

delicious --- the first recipe I've tried with tofu that I genuinely liked better than a "naughty" meat or cheese version

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CRISTINMCKENNA

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Reviewed: Jan. 3, 2004

I had to add extra sauce and a little cottage cheese to stretch the mixture. I used 14oz of tofu and it was still barely enough for 3 layers in a 9x13 baking dish. Next time I will either double the filling recipe or use a smaller baking dish. The taste was good though. I didn't have dried parsley so I used twice as much fresh minced parsley. I served it at a Christmas party and even the carnivores liked it.

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LAINO1

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Reviewed: Nov. 18, 2003

Like everyone says, it needs more sauce. Fine with the same amount of tofu and eggs, but double all the rest. Adding vegies makes an already delicious meal even more tasty. Thanks for the submission!

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MAMAVIRA

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Reviewed: Oct. 20, 2003

I made this tonight and had to stop myself from having FOURTHS! Next time I make it (and I know I will), I'll add more sauce and more cheese to the "sauce mixture". I used 16 oz. of tofu which I thought was plenty. I also recommend adding a whole bottle of sauce to the recipe. It was so delicious! I can't wait to eat it again tomorrow and the next day...

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Emily H.

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Reviewed: Jun. 28, 2003

Just made this for family and guests and they all loved it! I didn't have some ingredients, so I did a few substitutions. Sub ricotta cheese for mozarella and for the top layer of cheese, had to use monterey jack since I had no mozarella. I added spinach and shredded carrots to the mixture and used 1 1/2 jar of spaghetti sauce. They all ate the bottom layers but didn't really touch the top, I'm guessing the jack cheese didn't go too well with the recipe. Anyhow, it was a hit and I'll be making again soon. Thanks!

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