Tofu Vegetable Lasagna

This lightened up version combines tofu and vegetables for a hearty dish the whole family will love.

  • Servings
    6 - 8
  • Cook Time

Cooking Directions

Preheat oven to 375°F.

  • In a large bowl combine tofu, onion powder, garlic powder and 1/4 tsp. salt. Fold in spinach; set aside.
  • In another large bowl combine vegetables, oil, dry herbs, 1/4 tsp. salt and pepper; set aside.
  • Oil a deep 8" x 8" pan and place a bit of marinara sauce on bottom.
  • To assemble: place a layer of oven ready pasta, add more sauce and spread half the vegetables over pasta. Top vegetables with more sauce and place another layer of pasta. Add sauce over pasta and then spread half the tofu and spinach mixture over pasta. Top tofu and spinach with a bit of sauce then repeat process.
  • Cover lasagna well and bake according to package instructions. Once done, remove from oven top with basil leaves and serve.


  • 1 pkg. House Foods Extra Firm or Super Firm Tofu, drained and crumbled
  • ½ tsp. onion powder
  • ¼ tsp. garlic powder
  • ½ cup frozen spinach, thawed with water squeezed out
  • 1 Tbsp. oil
  • ¼ tsp. dry oregano
  • ¼ tsp. dry parsley
  • ½ tsp. salt (divided)
  • ⅛ tsp. pepper
  • 1 cup eggplant, chopped
  • 1 cup zucchini, chopped
  • 1 cup mushrooms, chopped
  • 1 pkg. oven ready lasagna pasta
  • 1 (24 oz.) jar favorite marinara sauce
  • 2 Tbsp. fresh basil, chopped

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