Vegetarian Spinach Lasagna Recipe

Here’s a great variation of a vegetarian lasagna, but with tofu to boost the protein content.


  • 2 oz. egg-free lasagna noodles
  • 1 cup frozen spinach
  • 1 clove garlic
  • 1 cup tomato sauce, low sodium
  • 1/4 tsp. dried basil
  • 3 1/2 oz. soft tofu
  • 1/2 tbsp. olive oil
  • 2 oz. vegetarian cheese (soy or rice cheese)


Pre-heat oven to 350 degrees F. Cook wide lasagna noodles according to package directions, omitting salt; drain and set aside. Place cooked noodles in a single layer on waxed paper and cut them in half; reserve. Coat a small loaf pan lightly with cooking spray. In a microwave-safe dish, thaw spinach and press water out. Drain tofu and in a small bowl, coarsely mash and combine with spinach; reserve. Heat oil in a small nonstick saucepan over low-medium heat and sauté garlic briefly, about 1 minute. Add tomato sauce and basil, lower heat and simmer uncovered for about 2-3 minutes. To assemble lasagna: spread 2-3 teaspoons of tomato sauce evenly on bottom of a small loaf pan. Layer in the following order: half a noodle, tofu mixture, vegetarian cheese, and tomato sauce. Repeat layering with remaining ingredients, ending with the remaining sauce. Cover with foil and bake 10-15 minutes. Uncover, bake an additional 4-6 minutes or until bubbly. Let stand 5 minutes and serve.

Nutrition Facts

(Per Serving)

  • Calories 677.6
  • Calories from Fat 179.7
  • Total Fat 22.1 grams
  • Saturated Fat 4.3 grams
  • Cholesterol 1.8 milligrams
  • Sodium 560.1 milligrams
  • Total Carbohydrate 98.9 grams
  • Dietary Fiber 14.9 grams
  • Sugars 28.7 grams
  • Protein 33.1 grams

This healthy recipe came from eDiets Vegetarian Plan. If you’re interested, take eDiet’s Free Diet Profile and see if this plan is right for you. Membership includes access to their huge database of vegetarian recipes.

Posted in Healthy Recipes