Did you know that when pulsed in a food processor, tofu has a similar consistency to ricotta cheese? It makes for the perfect stand-in here in this dairy-free lasagna recipe. The lasagna is loaded with flavor that comes from additional layers of winter squash and fresh herbs and spices, such as thyme and paprika.
Tofu is an excellent ingredient to use from a health standpoint, as it is gluten-free, is a good source of calcium, iron, and protein, contains zero cholesterol, and is extremely low in calories. Given that tofu is generally inexpensive, you might want to consider buying it in bulk for layering in casseroles like this one, adding to soups and salads, or even blending into a smoothie where it works as a thickening agent!
Tofu and Winter Squash Lasagna (Serves 4-6)
- 1-pound “no-boil” lasagna noodles
- 2 cups cooked, mashed winter squash, such as Acorn or Butternut variety
- 1 tablespoon packed brown sugar
- 1 16-ounce package soft tofu
- ½ cup nondairy milk such as Almond or Coconut or Hemp
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme leaves
- Pinch smoked paprika
- Salt & pepper
- 4 cups prepared Marinara sauce
- (Optional) Seasoned bread or cracker crumbs
- Preheat your oven to 350 degrees.
- Mix the squash with the brown sugar in a large bowl, and set aside.
- Place the tofu, milk, lemon juice, thyme, and paprika in a food processor and blend until smooth.
- Add the tofu to the squash mixture, and combine. Sprinkle with salt and pepper, to taste.
- Cover the bottom of a 9 x 13-inch baking dish with a thin layer of tomato sauce. Top with a layer of noodles, using 1/3 of the package. Top with 1/3 of the squash and tofu filling.
- Continue layering in the same order, ending with a small amount of the squash and tofu mixture. Sprinkle with bread or cracker crumbs, if desired.
- Bake for approximately 40-45 minutes until hot and bubbling.
What’s your favorite tofu recipe?