Tofu Lasagna

Tofu Lasagna

Tofu Lasagna 101 People saved this recipe.

Using our Firm tofu in place of cottage or feta cheese, this lasagna is a favourite amongst our vegetarian friends.

Servings: 6

intermediate Mains Soyganic Firm Tofu (500g)

  • 10 min prep
  • 50 min cook
  • 6 people


  • 1 pkg Soyganic Firm Tofu (500g) crumbled
  • 1 jar (700mL) low sodium tomato sauce
  • 125 mL (1/2 cup) water
  • 375 mL (1 1/2 cups) low fat grated cheese (cheddar or mozzarella)
  • 9-12 no-boil lasagna noodles


  1. Preheat oven to 175ºC (350°F). In a mixing bowl, combine water and tomato sauce together.
  2. In a lasagna pan, spread a small amount of sauce on the bottom in a thin layer.
  3. On the layer of sauce, lay down 3-4 lasagna noodles side by side, enough to cover the pan.
  4. Spread 75 mL (1/3 cup) sauce on top of noodles then 75 mL (1/3 cup) crumbled firm tofu and 125 mL (1/2 cup) grated cheese.
  5. Repeat steps 3 and 4 two more times. Make sure cheese is the very last layer on top.
  6. Bake for 40-50mins. Let stand for 5-10 minutes prior to serving
  7. * Also, trying layering in your favourite cooked vegetables ie. spinach, eggplant, zucchini, mushrooms.

Calories: 320Fat: 9gSaturated Fat: 2gCholesterol: 5mgSodium: 30mgCarbohydrate: 40gFiber: 8gSugar: 2gProtein: 23gVitamin A: 10%Vitamin C: 25%Calcium: 25%Iron: 25%Potassium: 680mg

As per one serving size (250g)