Tofu and Veggie Lasagne

Prep/Total Time

15 min/55 min






336.5 kcal


7.3 g


22.4 g


40.8 g


6.6 g


A creamy, tasty lasagne. Packed with protein and calcium! 

Look out for Calcium set Tofu (like Cauldron). You can adjust this to add your favourite vegetables, or even add Soya mince.


  • 4-6 Dry Lasagne sheets (egg-free)
  • 250g Mushrooms
  • Handful Spinach leaves
  • 1 small courgette
  • Passata, or chopped tomatoes put through a blender

Tofu-Cream Ingredients: 

  • 1 pack Firm Tofu (try and find Calcium set)
  • 1 handful fresh Basil leaves
  • 2 TSP Lemon Juice
  • ¼ TSP Garlic powder
  • ¼ TSP Onion powder
  • 1 TBSP Maple Syrup
  • 3 TBSP Nutritional Yeast
  • 1 TBSP Flaxseed (optional)
  • 1 TBSP Italian Herbs
  • 225ml Soya Milk
  • Salt, Pepper to taste


  • Preheat Oven to 200 C / 400 F
  • Chop mushrooms into slices – these will form a layer in the lasagne
  • Chop courgette into long slices – these will form a layer in the lasagne
  • Drain Tofu and press slightly to remove water.
  • Add all Tofu-Cream ingredients to a blender and blend. This will make a thick, creamy Tofu cream.
  • Layer all of the ingredients into an over proof dish, starting with tomato sauce, then mushrooms, then spinach, then pasta, then Tofu-cream. Repeat.
  • Roast in the Oven for 40 mins. 
  • Serve with salad or vegetables. 

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