Tried and True Recipes. I am always experimenting with recipes at home and most of my inspiration comes from the ones I love. This one (I will admit) my husband invented, I perfected, and is kid approved. This is a great vegetarian version of lasagne. Recipe is easy to prepare, ready in about 20 minutes, and can have many variations.

Tofu Lasagne

3 packages medium or firm organic tofu (sliced thin and drained on paper towels)

1 can homemade or storebought tomato sauce

1 head spinach (Washed and blanched in boiling water. Drain and squeeze out all liquid)

small bunch basil

mozzarella ( grate as much as you want)

nutritional large flake yeast (optional)

organic cherry or grape tomatoes (cut in half)

good quality olive oil

salt and pepper


  1. Heat oven to 425F
  2. Grab a large ovenproof dish and add a few tbsp of your tomato sauce to the bottom.
  3. Put down a layer of drained sliced tofu slices,sprinkle over a pinch of salt and freshly ground black pepper.
  4. Next add a layer of spinach, a few basil leaves, some grated cheese, and a sprinkle of nutritional yeast.
  5. Top with a few tbsp more of tomato sauce and repeat. You should get three layers.
  6. Finish on top with sauce, grated cheese, a drizzle of olive oil and some nicely placed halved tomatoes.
  7. Bake in oven till heated through, cheese is nice golden brown and bubbly.firm tofu used in tofu lasagne