Best 6 Tofu Lasagna No Noodles Recipes

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Tofu lasagna is a delicious and hearty vegetarian lasagna that is made without noodles, making it a great option for those who are avoiding gluten or carbohydrates. It is made with layers of tofu, vegetables, cheese, and sauce, and can be customized to your liking. With its creamy ricotta filling, layers of tender tofu, and flavorful sauce, this lasagna is as comforting as it is delicious. So if you're looking for a satisfying and meat-free meal, tofu lasagna no noodles is the perfect choice.

Let's cook with our recipes!

TOFU LASAGNA



Tofu Lasagna image

Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!

Provided by M.PERRY

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 7

Number Of Ingredients 11

½ (12 ounce) package uncooked lasagna noodles
1 (12 ounce) package firm tofu, crumbled
2 eggs
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
2 tablespoons milk
1 cup spaghetti sauce
1 tablespoon dried parsley
2 cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
  • Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
  • Bake in preheated oven for 25 to 35 minutes.

Nutrition Facts : Calories 324.4 calories, Carbohydrate 26.2 g, Cholesterol 81.2 mg, Fat 14.5 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 6 g, Sodium 569.3 mg, Sugar 4.7 g

TOFU SPINACH LASAGNA



Tofu Spinach Lasagna image

No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

9 lasagna noodles
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 cups sliced fresh mushrooms
1 package (14 ounces) firm tofu
1 carton (15 ounces) part-skim ricotta cheese
1/2 cup minced fresh parsley
1 teaspoon salt, divided
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-3/4 cups marinara or meatless spaghetti sauce
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside., Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside., Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. , Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 227 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 429mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

EASY TOFU LASAGNA



Easy Tofu Lasagna image

This recipe came from a desire to use less meat and heathier alternatives in our family's food. My family loves it! We've even served it to others who are dead-set against eating anything with tofu in it and they praised it (before knowing about the tofu) and were pleasantly surprised. I hope this works as well for you as it did for me! Excellent as leftovers (better in my opinion). (P.S. I usually use the Low Fat versions of these foods, but never the fat free - it loses too much taste that way).

Provided by Cynammon

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 8

1 (16 ounce) box lasagna noodles, cooked &,drained
1 (12 ounce) package firm tofu, drained &,rinsed
16 ounces shredded mozzarella cheese
16 ounces ricotta cheese
2 (16 ounce) jars spaghetti sauce
parsley (optional)
salt
pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl crumble in the drained and rinsed Hard Tofu.
  • Add 12 oz of the Shredded Mozzarella, Ricotta Cheese, and spices (also, try portabello mushrooms, cooked diced chicken, spinach, broccoli, etc for added flavor).
  • Fold together everything in the bowl with a large spoon- Set aside.
  • In a 9" x 13" pan, spoon a layer of spaghetti sauce (using a flavored sauce- like mushroom- would save you from adding mushrooms separately).
  • Then add a layer of lasagne noodles (Because the noodles are usually not long enough for this pan, I usually rip one noodle in half to use vertically and then 3 horizontally, like an elongated"E").
  • Spoon on a layer of filling, then a layer of sauce, then a layer of noodles (this time a backwards"E").
  • Continue layering like this until you run out of ingredients (even throwing some extra filling or sauce on top is fine).
  • Top with remaining 4 oz mozzarella and some parsley.
  • Cook for 45 min to 1 hr, or until hot and bubbly.
  • Cut in squares.

VEGAN LASAGNA



Vegan Lasagna image

This classic vegan lasagna replaces ricotta with a homemade cashew-tofu cream that is easy to prepare and strikes the right balance: Cashews provide richness while tofu keeps things light. This recipe can be modified to fit your schedule. If you're in a hurry, forgo the sauce for three cups of your favorite store-bought marinara, and if you prefer no-boil noodles, they work, too. You could replace the cashew-tofu cream with purchased vegan ricotta, or get ahead on future dinners by doubling the cashew-tofu ricotta and freezing the extra batch. It keeps for up to six weeks in the freezer, and can also be used in stuffed shells and manicotti.

Provided by Gena Hamshaw

Categories     dinner, casseroles, noodles, pastas, main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 20

1 tablespoon olive oil
1 small white or yellow onion, chopped (about 1 cup)
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1 teaspoon Italian seasoning (or 1 teaspoon dried oregano)
1/4 teaspoon red-pepper flakes
1 (14-ounce) can diced tomatoes with their juices
1 (14-ounce) can crushed tomatoes
1 tablespoon vegan sugar (optional)
Kosher salt, to taste
2 cups raw cashews
1 small garlic clove
3 tablespoons fresh lemon juice
1 (15-ounce) block extra-firm tofu, lightly pressed between paper towels to remove excess moisture
2 tablespoons nutritional yeast
Kosher salt and black pepper
Olive oil, for greasing
Kosher salt
9 to 12 uncooked lasagna noodles
Fresh basil leaves, for garnish (optional)

Steps:

  • Make the marinara sauce: Heat the olive oil in a pot over medium-high. Add the onion and cook, stirring often, until the onion is soft and translucent, 4 to 5 minutes. Add the garlic and cook, stirring constantly, for another minute. Stir in the tomato paste, Italian seasoning and red-pepper flakes, then stir in the diced and crushed tomatoes and sugar, if using. Allow the sauce to come to a simmer, then reduce the heat to low and cook for 5 minutes, uncovered. Add salt to taste. You can leave the sauce textured or purée it with an immersion blender, depending on your preference. Remove from heat.
  • Make the ricotta: Add the cashews and garlic to a food processor and process until the cashews form a coarse meal, about 1 minute. Stop and scrape down the sides of the processor, then turn the processor back on. While it's running, drizzle in 1/2 cup water and the lemon juice. Process until completely smooth and the texture resembles hummus, another 2 minutes.
  • Crumble the block of tofu into the processor, add the nutritional yeast, and season with salt and pepper. Continue processing until the mixture is smooth and resembles ricotta, stopping to scrape the sides of the processor as needed, about 1 minute. Taste and adjust salt and pepper.
  • Assemble the lasagna: Heat the oven to 350 degrees and lightly oil a 9-by-13-inch casserole dish. Bring a large, salted pot of water to boil. Cook the lasagna noodles according to package instructions, until they're al dente. (Skip this step if you're using no-boil noodles.)
  • Layer 1 scant cup marinara sauce at the bottom of your lasagna dish. Cover it with a layer of 3 to 4 lasagna noodles. Cover the noodles with half the vegan ricotta. Cover the ricotta with another layer of noodles, followed by another cup of marinara and the remaining ricotta. Add a final layer of noodles and the remaining marinara sauce. Bake the lasagna for 40 to 45 minutes, or until the marinara on top is dark and the lasagna is bubbling. Top with torn basil leaves, if desired, and serve.

TOFU LASAGNA -- NO NOODLES



Tofu Lasagna -- no noodles image

This is a yummy vegetarian, lo-carb, lo-cal dish! It is really great for freezing in individual portions to take to work for lunch. I got the original recipe from CeeCee526 on Recipezaar but I've made a number of changes -- so I'm posting it as my own. Hope you Enjoy!!

Provided by msmia

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 16

14 ounces extra firm tofu (press out liquid & slice very thinly)
1/2 cup textured vegetable protein (texturized vegetable protein)
1/2 cup vegetable broth (from boullion)
1 teaspoon fennel
1 jar pasta sauce (I use Prego mushroom)
2 tablespoons olive oil
10 ounces frozen chopped spinach, thawed
8 ounces mushrooms, sliced
1/4 teaspoon Molly McButter (approx 2 shakes) (optional)
1/4 teaspoon garlic granules
1/2 teaspoon dried parsley flakes
8 ounces fat-free cottage cheese
1/4 cup egg substitute
8 ounces mozzarella cheese, grated
dried chipotle powder (McCormick Brand) (optional)
salt & pepper

Steps:

  • Press tofu under heavy weight for approx.
  • 1 hour to remove the liquid-- will make thinly slicing much easier.
  • Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
  • Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
  • In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper.
  • In a food processor, puree cottage cheese w/ egg substitute.
  • Add sauted vegetables& process just to combine.
  • Slice tofu thinly for use as"lasagna noodles".
  • Start w/ a layer of sauce on the bottom of a 9x13 pan.
  • Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
  • You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.

Nutrition Facts : Calories 197.9, Fat 12.5, SaturatedFat 4.9, Cholesterol 24.4, Sodium 229.2, Carbohydrate 4.6, Fiber 1.9, Sugar 2, Protein 18.5

MAKEOVER MEATLESS LASAGNA



Makeover Meatless Lasagna image

If you've never tried tofu before, this is the best recipe to give it a try. It blends in with all the other ingredients, adding protein without the fat and calories of ground beef. -Mary Lou Moeller, Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 13

10 uncooked whole wheat lasagna noodles
1-1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (12 ounces) tomato paste
1 package (14 ounces) firm tofu, drained and cubed
2 large eggs, lightly beaten
3 cups 2% cottage cheese
1/2 cup grated Parmesan cheese
1/2 cup packed fresh parsley leaves
1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions for al dente. Meanwhile, in a large saucepan, cook mushrooms and onion over medium heat until tender. Add garlic; cook 1 minute. Add tomatoes and tomato paste; cook and stir until heated through., Pulse tofu in a food processor until smooth. Add next 5 ingredients; pulse until combined. Drain noodles., Place 5 noodles into a 13x9-in. baking dish coated with cooking spray, overlapping as needed. Layer with half the tofu mixture, half the sauce and half the mozzarella. Top with remaining noodles, tofu mixture and sauce., Bake, covered, 35 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 498mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

Tips:

  • Prep Ingredients First: Before you start cooking, make sure to prep and measure all of your ingredients. This will save you time and hassle during the cooking process.
  • Use a Variety of Vegetables: Feel free to experiment with different vegetables in your lasagna. Some good options include spinach, zucchini, mushrooms, and bell peppers.
  • Don't Overcook the Noodles: If you're using lasagna noodles, be careful not to overcook them. They should be al dente, or slightly firm to the bite.
  • Layer Wisely: When assembling the lasagna, layer the ingredients evenly. This will ensure that each bite has a good balance of flavors and textures.
  • Bake Until Golden Brown: Bake the lasagna until the top is golden brown and bubbly. This usually takes about 30-35 minutes.
  • Let it Rest: Once the lasagna is baked, let it rest for 10-15 minutes before slicing and serving. This will help the lasagna to set and make it easier to slice.

Conclusion:

Tofu lasagna is a delicious and healthy alternative to traditional lasagna. It's packed with protein, vegetables, and healthy fats, and it's sure to please everyone at your table. With a little planning and preparation, you can easily make this dish at home. So next time you're craving lasagna, give this tofu version a try!

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