Tofu lasagna
321cal, 20p, 29c, 13f (per meal)
1 tsp (4g)
3/4 lbs (340g)
1 cup (260g)
1/2 cup (50g)
1 tsp, ground (2g)
4 dash (3g)
2 cup (172g)
2 tbsp (30mL)
2 medium (88g)
6 oz (171g)
1
Preheat oven to 350°F (175°C).
2
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
3
In a medium bowl combine tofu, eggs, salt, pepper, milk, spaghetti sauce, Italian seasoning, and half of the mozzarella cheese. Spread a layer in the bottom of a baking dish.
4
Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and parmesan cheese.
5
Bake for 25 to 35 minutes.