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Vegetarian Lasagna

Demonstrated by: Jason Takara.
Firefighters in the Kitchen on October 1, 2000.



Vegetarian Lasagna

  • 1 block (20 oz) firm tofu
  • 4 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 1 jar (32 oz) prepared spaghetti sauce
  • 1 cup water
  • 1 lb frozen cut leaf spinach, thawed and drained
  • 2 teaspoons Italian seasoning, optional
  • Salt and pepper to taste
  • 1 pkg (12 oz) lasagna noodles
  • 4 cups shredded low-fat cheese (Monterey/cheddar blend)
  • 3/4 cup low-fat ricotta cheese


Place tofu in a cheese cloth; squeeze to remove excess liquid. In a saucepan, heat 3 tablespoons of the olive oil and brown tofu. Add garlic and onion; cook until onion is clear. Add spaghetti sauce, water, spinach, and seasonings; simmer for 10 minutes. Oil bottom and sides of a 13 x 9-inch pan with the remaining 1 tablespoon olive oil. Layer uncooked noodles, sauce mixture, and shredded cheese. Repeat layers; spread ricotta cheese over top layer. Cover and bake in electric oven at 350°F for 45 minutes. Uncover and bake for 15 more minutes. Makes 6 to 8 servings.


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