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Delicious Vegetable Lasagna with Tofu
Delicious Vegetable Lasagna with Tofu

Delicious Vegetable Lasagna with Tofu

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
11 or 12 scallions, chopped
1 cup mushrooms, sliced
1 package (10 ounce) frozen chopped spinach, defrosted and drained
1/4 cup minced garlic
1-2 tablespoons olive oil
48 ounces spaghetti sauce (any kind)
12 ounces firm tofu, crumbled
2 eggs
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
8 ounce package uncooked lasagna noodles
8 ounce package of mozzarella cheese
Parmesan cheese
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Let's Make It
1. In a saucepan, saute scallions, mushrooms, spinach, and garlic in oil for 5 minutes. Mix in the spaghetti sauce and set aside. In a large mixing bowl, combine the tofu, egg, and seasonings. Mix well. In a deep sauce pan, cook the lasagna noodles according to the instructions on the box. Drain and set aside.
2. Cover the bottom of a 9 by 13 inch baking dish with some of the sauce mixture. Top the sauce in baking dish with three lasagna noodles, followed by the sauce, the tofu mixture, mozzarella cheese. Repeat in layers until all the ingredients are gone. Place remaining sauce over the top of the lasagna.
3. Cover dish with aluminum foil and bake at 350 degrees F for 45 minutes. Remove the foil, sprinkle on parmesan cheese. Bake uncovered for an additional 20 minutes. Allow to stand for 10-15 minutes before serving.
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