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A much lighter, healthier version of classic lasagna. Less than half the calories, yet still satisfying.


  • 9 pieces whole wheat lasagna noodles, cooked to package directions.
  • 1 jar pasta sauce (you can use homemade if you have the time).
  • 1 package firm tofu, pressed and drained.
  • 1 package frozen spinach, thawed and drained very well, so that all water is gone.
  • garlic powder, parsley, salt, and pepper.


  1. Preheat oven to 350 degrees.
  2. Add tofu to food processor with garlic, salt, pepper, and parsley. Blend until smooth.
  3. Fold spinach into tofu mixture.

  4. Layer into a 13×9 in. pan, as follows: 1/3 sauce, 3 noodles, 1/2 tofu mixture, 1/3 sauce, noodles, rest of tofu mixture, noodles, rest of sauce.
  5. Bake 25 minutes.
  6. Serve!