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Textured Vegetable Protein Lasagna

  • 1 cup Soy Mozzarella Cheese shredded
  • 7/8 cup Water (boiling hot)
  • 1 Tbsp Olive Oil
  • 1/2 cup Onion chopped
  • 1 can Crushed Tomatoes (28oz can)
  • 2 Tbsp Parsley Flakes dried
  • 1 tsp Oregano, Mediterranean crushed
  • 1 tsp Marjoram crushed
  • 12 Lasagna Noodles (cooked according to package directions)
  • 1 pkg Firm Tofu (15oz package) pressed and crumbled
  • 1 cup TVP® (Textured Vegetable Protein)


Mix together and set aside the textured vegetable protein and the boiling water.

Saute in olive oil the chopped onion, cook until translucent. Add the crushed tomatoes and herbs. Simmer uncovered for about 20 minutes, add cooked textured vegetable protein.

Cook noodles according to package directions. Drain noodles and rinse several times with cold water. Set aside.

Preheat oven to 350°. Lightly oil a 13x9-inch baking pan, set aside.

Arrange a single layer of noodles on the bottom of prepared pan. Top with half of the sauce. Arrange 4 more noodles, then a layer of firm tofu that has been pressed and crumbled*.

Arrange remaining noodles on top of tofu and pour on the rest of sauce. If desired, sprinkle with shredded soy mozzarella cheese.

Cover and bake for 30 minutes. Uncover and bake for 10 more minutes. Let stand 5 minutes before serving. Makes 8 Servings.

*To remove moisture from tofu, wrap in kitchen towel and press.

Serving Size: 1 serving

Calories 290, Calories from Fat 80, Total Fat 9g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 240mg, Total Carbohydrates 35g, Dietary Fiber 6g, Sugars 5g, Protein 22g.
Textured Vegetable Protein Lasagna


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Products Used in this Recipe

Gluten Free
TVP® (Textured Vegetable Protein)

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