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Tofu Lasagna

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Tofu Lasagna
Submitted by:
Makes: 8 servings adjust
Surprisingly, you can't tell there isn't meat in it...a healthy alternative.



  • 3 jars Bottled Marinara Pasta Sauce
  • 2 pounds Frozen Meatball

Step 1

Put frozen meatballs and pour just enough pasta sauce to cover into a large container and let it sit in the refrigerator overnight to thaw.


  • 34 pound Lasagna Noodles, approx. 24 pieces
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt

Step 2

Cook lasagna noodles to al dente using 2 tbsp olive oil and salt in water. Separate noodles and drain noodles.

Step 3

Preheat oven to 350 degrees.


  • 2 tablespoons Fresh Parsley, chopped
  • 34 pound Firm Tofu
  • 1 dash Dried Basil
  • 1 dash Salt

Step 4

Combine tofu and parsley together and mix until tofu is crumbled. Add some salt and dried basil for seasoning.

Step 5

Crumble meatballs into small pieces.


  • 13 pound Deli Mozzarella
  • 12 pound Grated Parmesan

Step 6

Spread thin layer of sauce over bottom of lasagna pan. Then layer lasagna as follows: noodles, mozzarella, tofu, parmesan, meatballs, and sauce. At the final layer, cover the top with mozzarella and sprinkle some parmesan and parsley.

Step 7

Bake for 30-40 minutes at 350 degrees, until bubbly and lightly brown around the edges. Let stand 5-10 minutes before cutting.
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