This dish is from Milan and dates back to the fifteenth century. This meal often has just a few simple ingredients, giving rise to a risotto that is bright yellow in color and has a delicate flavor. Since beef marrow is hard to come by today, I’ve altered the ingredients to better suit modern cooks. This dish yields six incredibly huge servings. The food doesn’t reheat well.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 3 |
| Yield: | 2 to 3 servings |
Ingredients
- 3 cloves garlic, minced
- ½ pound mushrooms
- 1 tablespoon vegetable oil
- 1 (10.75 ounce) can tomato puree
- 1 (10 ounce) package frozen spinach, thawed and drained
- 2 teaspoons garlic salt
- 2 tablespoons Italian-style seasoning
- 1 (12 ounce) package soft tofu
- ⅔ (16 ounce) package instant lasagna noodles
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
- In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.
- In a 9×9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
- Bake 45 minutes in the preheated oven.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 9 g |
| Protein | 23 g |
| Saturated Fat | 2 g |
| Sodium | 1705 mg |
| Sugars | 9 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I tried this and added fresh garlic and onion along with other herds and fresh spinach instead of frozen because thats what I had. And, every one absolutely loved it! Just by improvising by using added ingredients that I love in my sauce made all the difference. This is a winner and it is a keeper! Thank you all recipes!
Most critical step that was missing from this recipee, is to cover before baking, if you don’t it will be garbage. Anyway, I’ve made this multiple times. I’ve added 1 cup of chopped onions, 2 cups shredded carrots, and also used fresh baby spinach instead of frozen.
I thought it was very tasty. I made a mistake and used regular instead of oven ready lasagna, so pasta wasn’t as good as it could’ve been. I added fennel seed to tofu mixture to give it more flavor and used about double the purée. Next time, I’ll add onion, and vegan mozzarella cheese on top. Definitely worth the effort!
used firm tofu and jarred sauce easy and delicious!
So good! I hate cooked spinach, but I couldn’t get enough of it in this dish. I added a bit more sauce and a bit of vegan cream cheese. Easy and delicious. My children also liked it.
I added daiya, nutritional yeast, more italian seasoning, and garlic pepper. It was delicious. = ) I also ended up using 2 cans of tomato puree because 1 was hardly enough.
Not bad…love all the protein!
Liked it. I made a few minor changes. I didn’t use the garlic because I didn’t have any. (Shocker!) I used half tomato/half tomato sauce. I used half tofu/half tvpfor a meatier texture. I also used fresh spinach. I felt it came out great…except I felt it could have used less Italian seasoning. Now, the sauce I used may have been seasoned. So really it may have been my fault. All in all a great find 🙂
Definitely add some soy cheese and some srirachi sauce if you want some kick.
I made this for Valentine’s Day dinner, and my family loved it. I did make some modifications: added a tsp of sugar to the simmering sauce, left out the mushrooms, used fresh kale instead of frozen spinach (I steamed it lightly in the microwave and added some garlic salt). **I don’t see where this recipe says to drain and press water from the tofu, that seems like a critical step… I used firm tofu, and I added some Italian spice, nutmeg, pepper, and nutritional yeast. I topped the lasagna with vegan cheese when it was nearly done cooking, and returned it to the oven to melt. Delicious!
Just had this for dinner and it’s wonderful!!! Of course, I have to tweak recipes so I added a zucchini and put half of the spices in the tomato puree and the other half in the mix, as directed. Love this!
Very easy to make completely vegan & also gluten-free by simply using gluten-free noodles. Like another reviewer, I added 1 cup of chopped onion to the mushrooms & garlic. I also doubled the garlic and added 1 tsp of wheat-free tamari, and an extra tsp. of Italian herbs to the tofu mixture. My 11 year old son approves this recipe 🙂
This was a great base of a recipe, but it is NOT truly vegan unless you use egg-free pasta. Instead, try layering sauted vegetables between the tofu.
I haven’t tried this recipe yet but a nice alternative to noodles zuccini sliced longways. Just remember it makes the lasagna a little more wet so you may want to use a firmer tofu.
It’s hard to discover a classic recipe made to suit vegans. My friends raved about this dish, including my non-vegan/vegetarian ones. I couldn’t get enough of it myself. I made no changes to it, but I may season some fake “burger” meat and include it in this recipe the next time I make it (to try something new).
Very good! I sauteed a chopped onion with the garlic. Then I added a dash of nutmeg, a liberal sprinkle of vegan ‘Parmesan’, and a can of artichoke hearts, minced, to the spinach mixture. Awesome, awesome! Looking forward to leftovers for lunch tomorrow…
I tend to love vegetarian food. This was just awful. I mean, HORRIBLE. No flavor, no taste. Texture was awful. My husband actually spit his into the sink. Horrible.
Very yummy vegan recipe. Even my daughter ate it (and she’s not a fan of spinach). I modified the recipe by making sure to drain the spinach very well before adding it to the tofu, and by adding a heaping teaspoon of corn starch to the tofu mixture before putting it in the microwave. Otherwise, worked out very well.
Very light lasagna. Great taste.