Low Carb Lasagna

This lowcarb lasagna is filled with tofu, spinach, broccoli, and lots of cheese! Substituting tofu for pasta keeps the carb count lower and serves as a source of protein in this dish.


Low Carb Lasagna with Tofu, Spinach, and Broccoli

Serves 8
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Meal type Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Website Brothers-All-Natural Blog
Yes, you can have lasagna if you are on a low-carb diet! This delicious, cheesy lasagna uses tofu instead of pasta for a low-carb version of a classic dish. The spinach and broccoli add extra flavor and nutrition.


  • 28oz Firm or extra firm tofu (2 packages, 14 oz. each)
  • 15oz Ricotta Cheese (Part Skim)
  • 8oz Shredded mozzarella cheese (For less fat, try light cheese (ex: Weight Watchers))
  • 2 cloves garlic
  • 1 handful fresh basil
  • 1 handful fresh spinach
  • 2 cups Freeze Dried Broccoli
  • 2 cups Marinara sauce


Step 1
Preheat oven to 375 degrees. Slice the tofu into thin, uniform slices.
Step 2
Mince the garlic and add to the ricotta cheese along with a few torn basil leaves for added flavor.
Step 3
Spread a thin layer of sauce in a baking dish. Add tofu slices over the sauce.
tofu lasagna
Step 4
Spoon ricotta mixture on top of the tofu and top with 1/3 of the freeze dried broccoli, spinach, and basil leaves. Sprinkle with a small handful of the mozzarella; saving most of it for the top layer.
Step 5
Repeat the layers two more times. Top with remaining sauce and mozzarella cheese. Bake until cheese is bubbling, about 45 minutes.
lasagna uncooked


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