Makes 12 servings.


  • 1 box lasagna noodles
  • 26 oz. marinara sauce
  • 2 cups fresh spinach leaves
  • 1 cup carrots, shredded


  • 1 carton tofu
  • 1 tsp. granulated onion
  • 1 tsp. granulated garlic
  • 2 tsp. Italian seasoning
  • 2 cups dairy-free nut-free cheese


  1. Place crumbled tofu, cheese sauce and seasonings in a bowl and mix well.
  2. Thin marinara sauce with water. This provide extra liquid to be absorbed by the dry noodles.
  3. Cover the bottom of the pan with marinara sauce.
  4. Cover with a layer of dry noodles.
  5. Cover the noodles with a thin layer of sauce.
  6. Place a layer of the tofu mixture on top of that.
  7. Add a layer of spinach and carrots.
  8. Top with a layer of sauce.
  9. Repeat steps 4 through 8 until pan is full. End with a layer of sauce on top.
  10. Bake at 350° for 1 hour.
  11. Let rest for 15 to 30 minutes before serving.

Per serving: 196 calories; 10g fat (38.7% calories from fat); 9g protein; 25g carbohydrate; 3g dietary fiber;
0mg cholesterol; 2335mg sodium

Recipe from Paulette Bair.