Tofu Spinach Lasagna


Looking for a hearty and delicious meal that’s packed with protein and greens? Look no further than this spinach tofu lasagna recipe. Lasagna often gets a bad rep for being a heavy meal, and while it’s certainly okay to have the traditional version, this recipe will leave you feeling nourished without the discomfort. It combines tender lasagna noodles with layers of fresh spinach, silken tofu, and creamy ricotta sauce. I used chickpea noodles in this recipe, but regular noodles can be used instead. Whether you’re looking to incorporate more plant-based meals into your weekday diet or aiming to impress a crowd, this recipe is guaranteed to become a new favorite. You can even prepare it in advance, store it in the fridge, and bake it whenever you’re ready to serve!

Tofu Spinach Lasagna

Dalia Beydoun, MS, RD
This spinach tofu lasagna recipe is creamy, high protein, and so comforting.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American


  • 16 oz lasagna noodles
  • 2 lbs baby spinach
  • 2 shallot finely chopped
  • 6 garlic cloves minced
  • 1 lb ricotta cheese
  • 32 oz silken tofu
  • 2 eggs
  • 1/2 cup Parmigiano Reggiano  grated
  • 2 tsp nutmeg grated
  • 1/4 cup whole wheat flour
  • 2 cups almond milk
  • 2 cups low fat milk
  • 12 oz part skim mozzarella cheese grated


  • Preheat oven to 400°F.
  • Heat olive oil in a large pan, add shallots and garlic, cook for about one minute.
  • Add spinach handful by handful, stirring, until wilted. Continue adding spinach time until it is all cooked.
  • Season with salt and pepper. 
  • Transfer spinach to a strainer to allow it to seep out excess water. Let spinach rest as you prepare the ricotta mixture.
  • For the Ricotta: Transfer the ricotta, tofu, eggs, 1/4 cup parmesan, and 1 tsp nutmeg to a food processor. Season with salt and pepper. Process until smooth, then remove.  
  • Transfer spinach to the food processor and pulse until finely chopped, 10 to 15 pulses. Remove spinach and fold in with the ricotta mixture.
  • For the white sauce: Heat 4 tbsp olive oil or butter over medium heat. Add flour and cook, stirring with a whisk until golden. Slowly drizzle in milk while you whisk. Continue to cook while whisking until mixture comes to a boil and thickens. Add 1 tsp nutmeg, 1/2 of the mozzarella, salt and pepper. Remove from heat.
  • Spread a small amount of white sauce over the bottom of a large casserole dish. Add a layer of noodles. Top with spinach mixture, then white sauce. Continue layering pasta, spinach, and white sauce, ending with the spinach mixture. Sprinkle with remaining mozzarella and parmasean
  • Cover with aluminum foil and bake for 40 mins. Remove foil and set oven to broil, cook until golden brown. Let rest at room temperature for 5 to 10 minutes, then slice and serve. 
Keyword lasagna, tofu

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