Tofu Pesto Lasagna


This recipe is from the Eat Right 4 Your Type book (Type A).

The original recipe makes 4 – 6 servings and uses a 9″ x 13″ baking dish. I used a 5″ x 5″ dish instead because even one THAT small would give me leftovers!


  • 1 package (175 g) tofu
  • 1 tbsp olive oil
  • ½ cup shredded mozzarella “cheese”
  • ¼ cup Herbed Nut Cheese
  • 1 cup fresh spinach, chopped
  • ½ tsp sea salt
  • ½ tsp oregano
  • 2 cups Pesto Sauce
  • 2 rice lasagna noodles, cooked & cut to size
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mash tofu and olive oil using a fork.
  3. Add in mozza, nut cheese, spinach and seasonings and mix thoroughly.
  4. Layer ½ cup pesto, noodles, cheese.
  5. Repeat to use all ingredients and end with noodles then sauce on top.
  6. Bake 30 – 45 minutes.

I found this dish to taste very rich (not overly) and cheesy. The small baking dish actually gave me 4 small servings that I included with a piece of garlic toast.

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