Tofu and Spinach Vegetarian Lasagna Oamc

Indulge in the hearty and wholesome flavors of Tofu and Spinach Vegetarian Lasagna, a perfect dish for meatless Mondays or feeding a crowd! This satisfying recipe features layers of tender lasagna noodles, a creamy tofu and wilted spinach filling, and rich marinara sauce, all topped with a melty blend of mozzarella and Parmesan cheeses. It's a delightful vegetarian twist on an Italian classic, packed with protein and nutrients thanks to the tofu and spinach combination. Whether enjoyed fresh from the oven or prepped in advance for Once-A-Month Cooking (OAMC), this freezer-friendly dish is as convenient as it is delicious. Perfectly golden and bubbly, it's sure to become a family favorite that’s both nutritious and irresistibly cheesy!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 8

Ingredients

• 12 sheets Lasagna noodles
• 14 ounces Firm tofu
• 10 cups Fresh spinach
• 2 cups Shredded mozzarella cheese
• 0.5 cups Shredded Parmesan cheese
• 4 cups Marinara sauce
• 1 Egg
• 3 cloves Minced garlic
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Olive oil

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain and set aside.

Step 3

In a medium skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 4

Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

Step 5

In a large bowl, crumble the tofu and mash it with a fork or potato masher until it resembles ricotta cheese.

Step 6

Add the cooked spinach, egg, 1 cup of mozzarella cheese, Parmesan cheese, salt, and black pepper to the tofu. Mix until well combined.

Step 7

Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Step 8

Place a layer of cooked lasagna noodles over the sauce, trimming them if necessary to fit.

Step 9

Spread one-third of the tofu-spinach mixture over the noodles, followed by 1 cup of marinara sauce.

Step 10

Repeat the layers (noodles, tofu-spinach mixture, marinara sauce) two more times, ending with a layer of noodles on top.

Step 11

Spread the remaining marinara sauce over the top layer of noodles and sprinkle with the remaining 1 cup of mozzarella cheese.

Step 12

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.

Step 13

Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbling.

Step 14

Remove from the oven and let cool for 10 minutes before slicing and serving.

Step 15

To freeze for OAMC (Once-A-Month Cooking), let the lasagna cool completely, then wrap tightly in plastic wrap and aluminum foil. Label and freeze for up to 3 months. To reheat, bake in a 375°F (190°C) oven for 45-50 minutes, or until heated through.

Nutrition Facts

Serving size	(2675.0g)

Amount per serving	% Daily Value*
Calories	4222.7

Total Fat 127.4g	0%
Saturated Fat 44.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 396.6mg	0%
Sodium 6340.3mg	0%
Total Carbohydrate 566.5g	0%
Dietary Fiber 43.8g	0%
Total Sugars 48.0g
Protein 219.3g	0%

Vitamin D 48IU	0%
Calcium 3168.3mg	0%
Iron 41.7mg	0%
Potassium 1868.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.7%

Protein: 20.4%

Carbs: 52.8%