Serves 6 to 8.

2  25oz. jars marinara pasta sauce, no added-oil variety (e.g. Walnut Acres Low Sodium Fat Free Tomato and Basil®, or Whole Foods’ 365 Organic Fat Free Organic Pasta Sauce®, or an equivalent amount of homemade no added-oil sauce

2 boxes (8oz) whole wheat lasagna noodles (do not boil)

1 package (14oz) firm tofu (not silken), drained

16 oz package frozen spinach or 1 lb fresh baby spinach

½ cup water

¼ cup Parma-Nut Topping* (optional)

1.         Preheat oven to 375°.

2.         Thaw frozen spinach or, if using fresh, wilt fresh spinach in a dry sauté pan.

3.         Drain tofu, place in a bowl and mash tofu with the back of a fork or potato-masher until no large chunks remain.

4.         Layer ingredients in a large rectangular oven-proof lasagna pan (approximately 11” x 14”).  Place 1/3 jar of sauce on the bottom of pan and lay 3 or 4 (whatever will fit without  the noodles overlapping) lasagna noodles next to each other on top of sauce.  Cover noodles with ½ of the mashed tofu and ½ of the spinach.  Add another layer of marinara sauce over tofu/spinach mixture.  Repeat with the remaining noodles, tofu and spinach and sauce, ending with a layer of noodles covered with a generous amount of sauce.  Pour 1/2 cup of water over top and around sides of lasagna.

5.         Cover pan with a sheet of parchment paper and then aluminum foil wrapped tightly over the top.  Bake for 1 hour to 1 hour and 15 minutes, until the lasagna is bubbling and the noodles are tender.  Uncover the pan, sprinkle the top with the Parma-Nut Topping*, if  using, and bake the lasagna, uncovered, for an additional 15 minutes.  After removing from the oven, let lasagna sit for about 10 minutes before serving.


Add sliced, cooked mushrooms (white button or baby bella).

Instead of, or in addition to, the mashed tofu use pureed cannellini beans (1 or 2 cans).     Puree the beans with some of the bean liquid to the desired consistency.

*Parma-Nut Topping recipe can be found here

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