Forktionary

3 Cheese Spinach Lasagna With Tofu Recipe

This healthier take on classic lasagna is packed with spinach, three delicious cheeses, and protein-rich tofu! Using low-fat mozzarella and cottage cheese keeps it light, while the creamy ricotta and spinach provide a satisfying and flavorful meal. Perfect for a weeknight dinner or meal prep – freeze a pan before cooking for easy future meals (adjust cooking time as indicated). Adapted from a recipe in 'Real People Cookin' Low Fat'.

Prep Time 30 mins
Cook Time 105 mins
Calories 575.1 kcal
Protein 75g
Rating 5.0 (2 Reviews)
3 Cheese Spinach Lasagna With Tofu 94

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 3 Cheese Spinach Lasagna With Tofu

  • Spaghetti Sauce (not used in recipe)
  • Water (for cooking noodles, quantity not specified in recipe)
  • Bay Leaves (not used in recipe)
  • 1 teaspoon dried oregano
  • Ground Marjoram (not used in recipe)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (12 ounce) package firm tofu
  • 16 ounces shredded mozzarella cheese
  • 16 ounces part-skim cottage cheese
  • 1 teaspoon dried parsley
  • 1 (10 ounce) package frozen chopped spinach
  • 12 lasagna noodles
  • 1/2 cup grated Parmesan cheese
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 15 ounces part-skim ricotta cheese
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup fresh parsley, chopped

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this 3 Cheese Spinach Lasagna With Tofu? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make 3 Cheese Spinach Lasagna With Tofu

  1. Preheat oven to 375°F (190°C).
  2. Cook lasagna noodles according to package directions. Drain and set aside.
  3. In a large bowl, combine ricotta cheese, cottage cheese, tofu, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well.
  4. In a separate bowl, sauté spinach with olive oil until wilted. Squeeze out excess water.
  5. Spread a thin layer of ricotta mixture in the bottom of a 9x13 inch baking dish.
  6. Layer half of the noodles over the ricotta mixture.
  7. Spread half of the spinach over the noodles.
  8. Top with half of the remaining mozzarella cheese and a sprinkle of Parmesan cheese.
  9. Repeat layers: noodles, ricotta mixture, spinach, mozzarella, and Parmesan.
  10. Top with remaining noodles and remaining mozzarella cheese.
  11. Cover the baking dish with foil.
  12. Bake for 45 minutes, covered. Remove foil and bake for an additional 15-20 minutes, or until golden brown and bubbly.
  13. If cooking from frozen, bake covered for 75 minutes, then remove foil and bake for an additional 30 minutes.

Nutrition Information (Approximate per serving)

Sodium

71 g

Sugar

60g

Fat

50g

Carbs

19g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Tofu & Tempeh Recipes European Italian Healthy Vegetarian

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Casseroles Lunch Main Dish Beans Pasta Vegetables American Oven Easy European Beginner Cook Potluck Dinner Party Holiday Event Kid Friendly Vegetarian Italian Lasagna Dietary One Dish Meal Christmas Comfort Food Inexpensive Soy Tofu Egg Free Free Of Something Pasta Rice And Grains Greens Spinach Taste Mood To Go Equipment Presentation Served Hot 4 Hours Or Less