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Lasagna with Tofu

Prep Time: 25 minutes
Cooking Time: 50 minutes
Servings: 8 servings


1 1/2 to 2 lbs  WestSoy Organic Firm Tofu
1/4 cup  olive oil
1/8 cup  fresh lemon juice
1 tsp  salt
1 tsp  oregano
2 Tbsp  fresh minced basil, or 2 teaspoons dried basil
1 (32 ounce) jar  Italian-style tomato sauce
1 cup  grated soy or dairy mozzarella
1/3 cup  black olives, sliced, for garnish (optional)

Press the tofu to remove excess water by wrapping in a clean towel and placing a heavy pan on top for 10 to 15 minutes. After the tofu is pressed, combine it with the oil, lemon juice, salt, oregano and basil in a food processor or with a potato masher. Cook the lasagna noodles until tender but firm.

Preheat the oven to 350ºF. Lightly oil a 9 x 13 inch casserole or baking pan. Cover the bottom of the dish with a third of the sauce. Add a third of the noodles, and spread with half the tofu mixture and half of the remaining sauce. Add another third of the noodles, the remaining tofu, the remaining noodles, then the remaining sauce. Top with the grated mozzarella and black olives, if desired. Cover the pan and bake for 20 minutes, then bake 20 more minutes uncovered.  

Nutrition Information:
Per serving: Calories 396, Total Protein 27g, Soy Protein 20g, Fat 18g, Carbohydrates 35g, Calcium 244mg, Fiber 8g, Sodium 429mg