Go Back

22g Protein Tofu Lasagna Recipe

Emily Carter
This 22g Protein Tofu Lasagna Recipe creates a vegan comfort dish using tofu filling, pasta layers, and rich tomato sauce.

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 370 kcal

Ingredients
  

  • 9 vegan lasagna noodles
  • 14 oz firm tofu crumbled
  • 3 cups tomato sauce
  • 1 cup dairy-free ricotta
  • 1 cup shredded vegan mozzarella
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons nutritional yeast
  • 1 cup chopped spinach

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Cook lasagna noodles according to package instructions.
  • Heat olive oil in skillet over medium heat.
  • Cook garlic and spinach for 3 minutes.
  • Mix tofu, ricotta, salt, pepper, and nutritional yeast in bowl.
  • Spread thin tomato sauce layer into baking dish.
  • Layer noodles, tofu mixture, spinach mixture, sauce, mozzarella repeatedly.
  • Finish with sauce and cheese on top.
  • Bake 35 minutes until golden.
  • Rest briefly before serving.

Notes

Nutritional values (per serving)

Calories: 370
Total Fat: 13g
Saturated Fat: 2.5g
Carbohydrates: 40g
Fiber: 6g
Protein: 22g

Vitamins and minerals (per serving)

Calcium: 25%
Iron: 20%
Vitamin K: 28%
Magnesium: 13%
Potassium: 11%

Additional notes / tips to enhance flavor

  • Press tofu before mixing for better texture.
  • Add roasted vegetables between layers.
  • Sprinkle chili flakes for gentle heat.
  • Let lasagna cool slightly before slicing.
  • Fresh basil improves aroma and presentation.