Lasagna with Koya-Tofu

Lasagna" is a richly flavored dish made by layering meat sauce, white sauce, and cheese on a plate of pasta. Even if you don't have many opportunities to eat it, many people must like it.

Using dried tofu instead of pasta makes it easy and low in sugar! Here is a recipe that is perfect for a party menu.

Koya-Tofu Lasagna Recipe

Ingredients: Ingredients

are listed here for 2 servings.

2 pieces of Koya-Tofu (7 x 5.5 x 1.5 cm)
100 g meat sauce
100 g white sauce
As much pizza cheese as you like

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Preparation Method

Soak koya-tofu in hot water at about 50°C (122°F) and squeeze out the water well.


Slice into 3 thin slices. If it is difficult, 2 slices can be used.



In an ovenproof dish, layer the koya-tofu, then the meat sauce, then the white sauce in that order, and finally sprinkle with pizza cheese.






Heat in a preheated oven at 180°C for 10 minutes. Finish with a sprinkling of parsley if you have it.

Koya Tofu Lasagna Tastes like.

The meat sauce and white sauce melt into a rich, rich flavor. The dried tofu is chewy and gives the lasagna more volume than lasagna made with pasta. The dried tofu remains in the mouth rather than in the sauce, giving it a rich aftertaste.


It is obvious that it is different from pasta lasagna when you eat it, but there is no sense of discomfort or disappointment. The umami of the meat sauce, the milkiness of the white sauce, and the melted texture of the cheese are enough to satisfy the lasagna craving.


Another key point is that you can easily make this dish for one person or more, depending on the size of your dried tofu. We also recommend a "curry lasagna" arrangement using curry instead of meat sauce.

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