Tofu Lasagna

Tofu Lasagna

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"Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!"
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55 m servings 324 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 324 kcal
  • 16%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 26.2g
  • 8%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 569 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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


  1. 256 Ratings

Most helpful positive review

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 ric...

Most helpful critical review

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.

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 ric...

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 over...

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 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. Pe...

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 ...

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 cle...

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 mixin...

I made this recipe for my meat-eating gf and myself. I was surprised at how much it makes. I had plenty of leftovers. However I strongly recommend that you follow what other reviews have sugge...

I added spinach and artichoke to the cheese and tofu mixture. It worked out well!

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