Serves a Crowd

Tofu Sheet Lasagna

January 19, 2023
0 Ratings
Photo by Brian Coppola
  • Prep time 25 minutes
  • Cook time 2 hours
  • serves 8
Author Notes

How could I not think of this before? Tofu skin sheets as a lasagna noodle replacement.

I am figuring that if you are here reading this that you know how to make a lasagna. All I am doing is telling you that using tofu skins is a win for a low carb recipe.

I had about 30 oz of leftover sauce (see my recipe for "Sunday Sauce") with 6 meatballs and 4 Italian sausages.
Brian Coppola

What You'll Need
  • 5 Tofu Skin sheets (package of 10, 8 x 10 inches)
  • 6 cut up 6 meatballs (leftover from Sunday Sauce recipe)
  • 4 cut up 4 Italian sausage (leftover from Sunday Sauce recipe)
  • 30 ounces leftover Sunday sauce
  • 8 ounces ricotta
  • 16 ounces shredded mozzarella
  • 8 ounces shredded parmesan reg.
  • 3 tablespoons onion powder
  • 2 tablespoons white pepper
  • 1 egg
  • 4 tablespoons Italian seasoning
  1. Cut 4 tofu sheets in half, lengthwise, and cut the 5th one into 4 equal pieces, widthwise.
  2. Mix the ricotta thoroughly with the egg, onion powder, and white pepper.
  3. Put a thin layer of sauce in the bottom of a 9 x 13 glass baking dish.
  4. Place a layer of tofu sheets (2 long, side by side, then one of the smaller pieces crosswise to cover the bottom)
  5. Add a bit of sauce to the tofu and top with half of the cut meat, then about 6 oz mozzarella; add another tofu layer (crosswise piece at the opposite end from the location of the first one, and keep alternating its position in the subsequent layers).
  6. Add the ricotta to top the tofu, then the third layer of tofu.
  7. Add a bit of sauce to the tofu and top with half of the cut meat, then about 6 oz mozzarella; add the final tofu layer.
  8. Put the remaining mozzarella and the parmesan onto the tofu, and dust with the Italian Seasoning.
  9. Cover with non-stick foil, and bake for 1.5 hours at 325F
  10. Raise the temperature to 350F, uncover and bake for another 15 minutes.

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