Tofu Lasagne

    Tofu Lasagne

    (269)
    12saves
    55min


    253 people made this

    About this recipe: A quick, yet tasty, vegetarian version of lasagne. This recipe doesn't have a separate cheese sauce recipe; it's basically layers of a tofu-tomato-mozzarella sauce, lasagne sheets and grated cheese but it comes together perfectly.

    Ingredients
    Serves: 6 

    • 170g uncooked lasagne sheets
    • 335g tofu or Quorn style chicken pieces, broken up
    • 2 eggs
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons milk
    • 235ml pasta sauce
    • 1 tablespoon dried parsley
    • 225g mozzarella cheese, grated
    • 40g Parmesan cheese, grated

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 C / Gas 4.
    2. Bring a large pot of lightly salted water to a boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain.
    3. In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, pasta sauce, parsley and 100g of the mozzarella cheese. Spread a layer in the bottom of a 9x17.5cm rectangular casserole dish.
    4. Layer lasagne sheets with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
    5. Bake in preheated oven for 25 to 35 minutes.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (269)

    Reviews in English (268)

    by
    293

    The recipe is bland without some changes. I made the following changes, and it was fabulous. I added to the sauce mixture: 1 tsp basil 1 tsp italian seasoning 2 cloves garlic 1 c. lowfat ricotta 1 sauteed zucchini 1 1/2 c. sauteed mushrooms 1/2 pack frozen spinach and increased the spaghetti sauce to 2 cups, increased salt to 1/2 teaspoon.  -  30 May 2006  (Review from Allrecipes US | Canada)

    by
    123

    I have used crumbled tofu in place of cottage cheese several times, and it always turns out great. The key is to make the dish, such as lasagna, ahead of time, and let it set in the fridge overnight. It allows the tofu to "soak up" the flavors from the dish, and masks the "tofu-y" flavor. When you're ready to serve, just reheat it in the oven.  -  17 Aug 2005  (Review from Allrecipes US | Canada)

    by
    85

    Made this again tonight. Simpler this time around. I layered my tofu btwn 2 plates wrapped in paper towel (changing often if they become wet)... I did this for about 30-45 min prior to making this whole thing. The key is to NOT HAVE excess water in your sauce mixture--that's what makes it runny people! Anyhoo after I dried my tofu I eyballed my spices in a lg bowl, parsley, basil, italian seasoning, oregano, pinch of garlic salt, lemon pepper, grated parm cheese (I'd rather use the fresh one, but wanted more flavor in this mix--fresh added later), minced garlic and a smidge of olive oil. Mashed that all together the good old fashioned way (with my fingers--plus my toddler helped) and made it look like the consistency of ricotta cheese--amazing. Still used that Costco size Ragu parm sauce for this-dumped the entire jar in. Think it could be just a wee bit saucier, so I have a sm jar to pop open for the leftovers. Other than that...GREAT EASY RECIPE. Oh yeah and hubby loved it last time... didn't suspect a thing! My new way of making lasagna.  -  21 Mar 2006  (Review from Allrecipes US | Canada)

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