Print Recipe

Spinach Tofu Lasagna


  • 1 chopped onion
  • 6 to 8 sliced mushrooms
  • 1 bunch spinach or 1 (10 ounce) package frozen spinach, thawed
  • 1 (16 ounce) container firm tofu, drained and crumbled
  • 1 (32 ounce) jar pasta sauce
  • 2 cups shredded Cheddar cheese
  • 1 package lasagna noodles, cooked and drained
  • 2 tablespoons vegetable seasoning


  1. Heat oven to 350 degrees F.
  2. In nonstick skillet, sauté onions and mushrooms in oil. Add tofu and vegetable seasoning. Simmer for 5 minutes.
  3. Chop spinach. Stir in spinach. Set aside.
  4. Layer noodles, tofu mixture, pasta sauce and cheese in a 13 x 9-inch casserole dish. Bake for 30 minutes.
  5. Serve with a tossed salad and garlic bread.

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