Frozen Assets

Vegetarian Lasagna (cheese-free, too!)

This tasty recipe can be made ahead of time and frozen for a simple dinner on one of those “too-busy-to-cook” days we all have from time to time.

And before you ask, yes, this recipe really is cheese-free and vegetarian.  🙂


Tofu and Spinach Vegetarian Lasagna (8 servings)


  • 1/4 cup water
  • 1/4 cup green pepper, chopped
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves, crushed
  • 1 teaspoon basil
  • 1 (16-oz.) can tomato sauce
  • 1 (8-oz) can tomato paste
  • 2 additional cups water


  • 1 pound medium tofu
  • 2 bunches fresh spinach (or 10-oz. package frozen spinach)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • pinch of sage
  • 1 (16-oz.) package lasagna noodles, uncooked

**To save time and effort, you can substitute two 24 ounce jars of Ragu or Prego (or whatever your favorite pre-made sauce is) for the sauce portion of this recipe.  Easy peasy.  🙂

To prepare sauce, in large saucepan, combine 1/4 cup water, green pepper, onion and garlic. Heat to boiling. Turn down heat to medium-low and simmer until soft, stirring frequently. Stir in crushed bay leaves, basil, tomato sauce, tomato paste and 2 cups water. Simmer for 15 minutes.

To prepare filling, rinse fresh spinach in cold water. Cut off thick stems. Keep the water clinging to the leaves. Place in large stockpot. Heat covered over high heat, stirring frequently until spinach is soft. Drain spinach and squeeze out excess liquid. Set aside.  (Usually, I skip this pre-cooking step and simply layer the spinach leaves in when I’m layering the pasta, sauce, and tofu.  The spinach cooks while the lasagna is baking in the oven.)

Drain tofu slightly (don’t squeeze out excess water). Place in blender container or food processor. Blend until smooth, stopping to scrape sides of container frequently. Or for more texture, use a potato masher in a bowl. Spoon blended or mashed tofu into mixing bowl. Add spinach, oregano and basil. Mix well.

To assemble, spread 1 cup sauce over bottom of 9×13-inch pan. Top with 1/3 of the uncooked noodles, then 1 more cup of sauce. Spoon the tofu mixture by dollops over top of sauce. Add a second layer of noodles, followed by 1 cup sauce, and then spooning in the remaining tofu mixture. Add a third layer of noodles, pressing down firmly all over the lasagna. Spoon the remaining sauce over noodles, making sure that the noodles are completely covered with sauce. If preparing to freeze for eating later: wrap, label and freeze.

To serve: If frozen ahead, thaw completely. Preheat oven to 350 F. Bake covered for 40 minutes. Uncover lasagna and continue baking 15 more minutes. Let stand 10 minutes before serving. Cut into squares to serve.


Deborah Taylor-Hough, author of a number of books including the bestselling Frozen Assets cookbook series.

4 Comments so far
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I haven’t made this yet, but I think that “medium” tofu (I assume this is firm tofu, as opposed to extra-firm) isn’t necessary. Since you want it to be soft and lump-free, buy silken tofu instead (the kind that goes into smoothies) and use a whisk or potato masher to mush it up before adding spinach, etc. Plan to try this next week…


Comment by Deborah Flapan

I actually do like it slightly lumpy and not completely smooth. Makes it seem a little more like Ricotta or cottage cheese. I often use firm tofu to give it a little more texture. 🙂


Comment by Debi

[…] 12th, 2007 by halfpintpixie Yummy scrummy, tonight we made the Tofu & Spinach Lasagne with added mushrooms from the folks over at Frozen […]


Pingback by Vegan Tofu & Spinach Lasagne « Half Pint Pixie

this looks really good, one to make this weekend methinks!


Comment by halfpintpixie


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