Lasagna with tofu filling

This is some of the best lasagna I've had, even Garfield would choose this one ;) The potato cheese on top is amazing and don't be afraid of tofu!! I used to think I hated it, but I just hated how it was prepared, or not prepared, usually just cut up and dropped on a salad, YUK!
Course Main Dish
Cuisine Italian
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 large slices
Calories 8 kcal


Tomato Sauce

  • 10 Roma Tomatoes
  • 5 cloves garlic
  • 1 Red Onion
  • 1 Yellow Onion
  • 1 Red Sweet Pepper
  • 1 Yellow Sweet Pepper
  • 1/2 tsp salt
  • 1/2 tsp Savory
  • 1/2 tsp Rosemary
  • 1/2 tsp Marjoram
  • 2 tsp Oregano
  • 2 tsp basil leaves
  • 1/2 tsp Thyme
  • 4 tsp Chives
  • 1 tsp crushed red pepper (optional)
  • 1 tsp Paprika
  • 1/2 tsp Fennel Seeds
  • 1 tbsp olive oil
  • 1 cup Kalamata Olives

Potato Cheese

  • 1/2 cup water
  • 3 medium Potatoes use russets, red, white, whatever
  • 4 cloves garlic
  • 1/2 medium Yellow Onion
  • 2 tsp Miso
  • 2 tbsp Nutritional Yeast
  • 1 tbsp Lemon Juice
  • 1 tbsp Tapioca Starch

Tofu Filling

  • 1 pkg Firm Silken Tofu 12.3 oz
  • 2 cloves garlic
  • 2 tbsp Nutritional Yeast
  • 1/2 tsp salt
  • 1 tbsp Lemon Juice
  • 1 pkg Firm Tofu 14 oz
  • 1 cup Broccoli crumbles

Pasta, etc..

  • 1 pkg Lasagna Noodles 16 oz
  • 4 small Zucchini Squash sliced


Tomato Sauce

  1. Coarsely chop up tomatoes, red onion and red pepper. Peel your garlic and place it all in your blender and blend for 30 seconds, maybe more maybe less, your going for a smooth sauce
  2. Pour the blended veggies into a pan, add seasoning and start cooking over medium heat.
  3. chop up kalamata olives and add to sauce
  4. Slice up the yellow onion and yellow pepper then saute in a separate pan until lightly browned and onions are mostly translucent, add to the sauce and simmer on low while you prepare the rest.

Potato Cheese

  1. Put first 5 ingredients in a sauce pan, bring to a boil and simmer for 45 minutes
  2. Turn off and let cool 15 minutes pour into blender, add other ingredients and blend until smooth and return to pan

Tofu Filling

  1. Place silken tofu, garlic, nutritional yeast, salt and lemon juice and blend until smooth
  2. crumble firm tofu into another bowl and add crumbled broccoli then stir in tofu cream


  1. Boil lasagna noodles for 8 minutes then rinse in cold water
  2. Cover bottom of pan with sauce about 1/3 of the tomato sauce
  3. Place layers of pasta, tofu and zucchini until you've used them all. Make sure to finish with a layer of pasta. Sometimes I like to put a little tomato sauce in the layers as well.
  4. Cover with potato cheese and remaining tomato sauce
  5. Cover pan with oven safe cover or aluminum foil and bake at 350 for one hour
  6. Let cool for 10 minutes and serve. This lasagna is great hot, cold or reheated. I like it even more when we reheat it the next day :)

Recipe Notes

This batch was made in a large 13X16 pan that I usually do a double batch in. I often use a smaller 9X13 pan and just do more layers..