Tofu & Ricotta Spinach Lasagna

This vegetarian lasagna sneaks crumbled tofu into the ricotta layer, and it’s a smarter swap than it sounds. The tofu blends right in, stretching the cheese, boosting the protein, and lightening the filling without anyone at the table guessing it’s there.

A pound and a half of spinach folds in for earthy green flavor and color, while sauteed onion and garlic season the filling so it never tastes flat.

Layering is up to you, but the usual order works best: sauce, noodles, the tofu-ricotta-spinach mixture, a little Parmesan, and repeat, finishing with sauce and cheese on top so it bakes bubbling and golden.

An hour in the oven melds everything into a creamy, sliceable lasagna. Letting it rest before cutting is the difference between clean squares and a sloppy slide off the spatula.

Kitchen Tips

• Press and drain the tofu well, then crumble it fine so it blends seamlessly into the ricotta instead of standing out.
• Squeeze the water from the spinach, especially if using thawed frozen, so the lasagna doesn’t turn watery.
• Use no-boil noodles or par-cook regular ones, and keep plenty of sauce so the noodles cook through.
• Rest it 10 to 15 minutes after baking before slicing so the layers set.

Variations

• Add a layer of sauteed mushrooms or roasted vegetables for more heft.
• Use marinara or arrabbiata for the sauce, or add red pepper flakes for heat.
• Stir Italian herbs or a little nutmeg into the ricotta-tofu mixture.