Tofu Lasagna Recipe


This is a wonderful lasagna alternative for vegetarians.

Makes: 2 servings

Prep: 20 min

Cook: 2 hours


Extra-firm tofu – 1 block

Part-skim Mozzarella (shredded) – ½ cup

Cottage cheese (fat-free) – ¾ cup

Frozen spinach (chopped) – 1 package

Prepared spaghetti sauce – ½ cup

Garlic (minced) – to taste

Ground black pepper – to taste


  1. Wrap the tofu and cottage cheese in separate paper towels and press using a weight for 10 minutes to remove moisture.
  2. Cook the spinach as per the packet instruction and then squeeze out maximum moisture.
  3. Mix together the spinach, garlic, ground black pepper, cottage cheese and ¼ cup mozzarella cheese in a bowl and mix well.
  4. Spread ¼ cup spaghetti sauce in a greased slow cooker and spread 4 tofu slices over it, slightly overlapping.
  5. Spread half of the spinach mixture over.
  6. Repeat tofu-spinach layering once more and then end with a layer of tofu.
  7. Spread the remaining spaghetti sauce over and then sprinkle the remaining mozzarella cheese.
  8. Cook covered for 2 hours on high.

Nutrition Information per serving: 348.8 cal, 16.3 g total fat, 20 mg chol, 654.1 mg sodium, 12.1 g net carb., 4.2 g fiber, 37.3 g protein.

Tofu Lasagna


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