Tofu lasagna
Tofu lasagna
320 cals, 20p, 29c, 13f (per meal)
  • Dry lasagna noodles
    6 oz (171g)
  • Eggs
    2 medium (88g)
  • Whole milk
    2 tbsp (30mL)
  • Pasta sauce
    1 cup (260g)
  • Mozzarella cheese
    2 cup (172g)
  • Salt
    4 dash (3g)
  • Black pepper
    1 tsp, ground (2g)
  • Parmesan cheese
    1/2 cup (50g)
  • Firm tofu, crumbled
    12 oz (340g)
  • Italian seasoning
    1 tsp (4g)
  • 1
    Preheat oven to 350 degrees F (175 degrees C).
    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.
    In a medium bowl combine tofu, eggs, salt, pepper, milk, spaghetti sauce, Italian seasoning, and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
    Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
    Bake in preheated oven for 25 to 35 minutes.
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