Vegetable and Noodle Bake

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  1. 1 brick (1 lb) Firm or Extra Firm Tofu Nasoya brand
  2. 12 Lasagna noodles (preferably Gluten-free, though harder to work with)
  3. 1 medium Sweet Onion, chopped
  4. 1 medium Red Spanish Onion, chopped
  5. 2 cups Mushrooms, sliced
  6. 1 10 oz box frozen chopped Spinach, thawed
  7. 1 u00bd – 2 cups Tofu Ricotta Cheese filling (see below for ingredients and directions)
  8. u00bd cup Red Wine
  9. 2 jars Marinara Sauce (approx. 24 oz total). May substitute one Marinara jar for one with vegetables. (We used 1 jar Williams-Sonoma Rustic Vegetable Sauce u2013 outstanding!).
  10. 2-4 tablespoons Olive Oil
  11. u00bd cup Gruyere Cheese shredded or Vegan Mozzarella Cheese
  12. 1 teaspoon dried crushed red pepper
  13. Salt and Pepper
Tofu Ricotta Cheese Filling ingredients
  1. (This filling may be made ahead. Great with other recipes too.)
  2. 1/3 cup Light Miso
  3. 1 brick (1 lb) Soft Tofu, Nasoya brand (not Silken)
  4. u00bc cup Olive Oil
  5. 1 cup Water
  6. 1/3 cup Tahini (Krinos is a great brand)
  7. 1 tablespoon minced Garlic
  8. 1 tablespoon Nutritional Yeast
  9. 1 tablespoon Lemon Juice
  10. 5-6 sprigs fresh Oregano Leaves
  11. 5-6 sprigs fresh Basil Leaves
  12. Salt and Pepper to taste
Cheese Filling preparation
  1. Press soft Tofu in TofuXpress for 2 hours.
  2. In a blender or food processor, add Miso, soft Tofu, Oil, u00bd cup Water (reserving rest for later, and all other remaining ingredients for Cheese Filling. Blend well. Add remaining water slowly to create the proper consistency, not too thick or thin. You want it to hold together, but also be able to spread easily. Add salt and pepper to taste. Set aside. May be made a day ahead.
  1. Press Firm or Extra Firm Tofu in TofuXpress for 1 hour. Remove Tofu and place on cutting board. With a fork, u201crakeu201d the Tofu to create small ground pieces. Set aside.
  2. Press thawed Spinach in TofuXpress for 15 minutes. Remove Spinach and set aside.
  3. Make Lasagna noodles according to directions. Coat with 1 or 2 tablespoons Olive Oil to avoid sticking together.
  4. In a large fry pan, add 1 tablespoon Olive Oil and heat on medium flame. Add u201crakedu201d Tofu and Sweet Onions. Once Tofu is lightly browned and Onions are opaque, add Wine, approximately one 12-16 oz Marinara Sauce (or approximately 2 cups), and Red Pepper. Simmer till liquids are absorbed into Tofu and thickens. Set aside.
  5. In a medium sized fry pan, add 1 tablespoon Olive Oil and heat on medium flame. Add Mushrooms and Spanish Onions.
  6. Divide Tofu Mixture into thirds and Cheese mixture in half before starting.
In a large baking casserole dish, preferably non-stick, begin to layer ingredients in the following order
  1. 1/3 Tofu Mixture, 3 Lasagna Noodles;
  2. 1/3 Tofu Mixture, 1/3 Cheese Filling, 3 Lasagna Noodles;
  3. Mushroom Mixture, Spinach, Salt and Pepper, Cheese Filling, 3 Lasagna Noodles;
  4. 1/3 Tofu Mixture, 3 Lasagna Noodles;
  5. Cover generously with remaining Marinara. Top with Gruyere Cheese.
  6. Preheat oven to 350. Bake Vegetable Casserole covered for 45 minutes. Uncover for remaining 15 minutes.
  1. *This recipe will use the TofuXpress Unit several times; you may want to plan ahead if you do not have more than one unit.
TofuXpress Gourmet Food and Tofu Press