Easy Tofu Lasagna Recipe

Here’s an easy tofu lasagna recipe for all you busy bodies on a budget. This freezes very well. Total cost: $16.



  • 1 16 ounce box lasagna noodles, cooked & drained
  • 1 12 ounce package firm, organic tofu, drained & rinsed
  • 2 zucchini
  • 1 12 ounce shredded (hormone free) mozzarella cheese
  • 16 ounce ricotta cheese (this you can skip)
  • 2 16 ounce jar tomato sauce
  • Salt & pepper
  • Optional – we also used several handfuls of leftover spinach – but you can substitute with other leftover vegetables you have on hand


  1. Preheat oven to 350 degrees.
  2. In a large bowl, crumble in the drained and rinsed hard tofu.
  3. Add 12 oz of shredded mozzarella, ricotta cheese, and spices.
  4. Fold together everything in the bowl with a large spoon. Set aside.
  5. In a 9” x 13” pan, spoon a layer of spaghetti sauce.
  6. Then add a layer of lasagna noodles.
  7. Spoon on a layer of filling, then a layer of sauce, then a layer of noodles.
  8. Continue layering like this until you run out of ingredients.
  9. Top with remaining 4 oz mozzarella.
  10. Cook for 45 min to 1 hr, or until hot and bubbly.
  11. Cut in squares.
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