Tofu Lasagna
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
8-12
ingredients
- 1 (16 ounce) box lasagna noodles, cooked & drained
- 1 (12 ounce) package firm tofu, drained & rinsed
- 16 ounces shredded mozzarella cheese
- 16 ounces ricotta cheese
- 2 (16 ounce) jars spaghetti sauce
- parsley (optional)
- salt & pepper
directions
- Preheat oven to 350*.
- In a large bowl, crumble in the tofu and add in about 12 oz of the mozzarella, ricotta cheese & spices.
- (If you want to add other ingredients such as mushrooms, onions, mince garlic, diced tomatoes, etc this is where you can add it).
- Fold together in the bowl and set aside.
- In a 9" x 13" pan, spoon a layer of spaghetti sauce, then add a layer of noodles.
- Spoon on a layer of the filling, then sauce, then noodles.
- Continue layering until all ingrediets are used.
- Top with remaining 4 oz cheese and parsley.
- Cook 45 minutes to 1 hour, or until hot and bubbly.
- (note- to make this a little less fattening, you can reduce the amount mozzarella. Also you can try substituting half of the ricotta cheese with non fat yogurt. I have done this and it still comes out really nice and creamy).
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RECIPE SUBMITTED BY
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