Cremini & Spinach Vegetable Lasagna

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  • Prep Time:30 min
  • Cook Time:60 min
  • Serves:12


  • spray(s)cooking spray
  • 14 ozfirm tofu, drained
  • 1cup(s)grated Parmesan cheese
  • 1cup(s)low-fat milk
  • clove(s)garlic clove(s)
  • Tbspfresh lemon juice
  • 1tspdried oregano
  • tsptable salt, divided
  • 10 ozchopped frozen spinach, thawed
  • Tbspolive oil
  • mediumuncooked onion(s), chopped
  • ozcremini mushroom(s), sliced
  • cup(s)marinara sauce
  • item(s)uncooked lasagna noodles
  • 2  12cup(s)part-skim mozzarella cheese


  • Preheat oven to 350°F. Coat a 9- x 13-inch baking dish with cooking spray.
  • Place tofu, Parmesan, milk, garlic, lemon juice, oregano and 1/2 tsp salt in a blender jar; puree until combined but not completely smooth. Pour into a large mixing bowl; stir in spinach.
  • Heat oil in a large nonstick skillet over medium heat. When oil shimmers, add onion; cook, stirring occasionally, until translucent, 2-3 minutes. Add mushrooms and remaining 1/2 tsp salt; cook, stirring once or twice, until mushrooms have released most of their liquid, 6-8 minutes.
  • Spread 3/4 cup marinara sauce in bottom of prepared baking dish; top with a layer of 3 lasagna noodles (don’t overlap noodles since they will expand during baking). Top with half tofu mixture, half mushroom mixture and 3/4 cup marinara sauce; sprinkle with 3/4 cup mozzarella. Repeat to make another layer and then top with last 3 noodles; spoon on remaining marinara sauce and remaining mozzarella.
  • Cover pan with aluminum foil; bake 30 minutes. Remove foil; bake until cheese is bubbling and lightly browned, 10-15 minutes. Remove from oven; let sit 5-10 minutes before serving.

Serving size: 1/12th of lasagna | SmartPoints: 7

Source inspiration :


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