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Tofu Lasagna

fast.cook's picture
Tofu Lasagna was a welcome change for my kids. This Tofu Lasagna was a surprise to my kids after the regular spell of meat lasagna's. Have fun!
Ingredients
  Spinach 10 Ounce (300 Gram)
  Onion 1 Medium, chopped
  Mushrooms 1⁄2 Pound, sliced (230 Grams)
  Garlic 1 Clove (5 gm)
  Vegetable oil 30 Milliliter (2 Tablespoon)
  Firm tofu/Soft tofu 1 1⁄2 Pound, mashed (683 Grams)
  Grated parmesan cheese/Romano cheese 120 Milliliter (1/2 Cup)
  Eggs 2 , beaten
  Parsley 30 Milliliter, chopped (2 Tablespoon)
  Salt/1 tablespoon soy sauce 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Low fat spaghetti 720 Milliliter (3 Cups)
  Grated low fat mozzarella cheese/Swiss/ monterey jack cheese 60 Milliliter (1/4 Cup)
Directions

If you are using spinach, wash, chop and steam lightly.
Set aside.
Saute onion, mushrooms and garlic in oil.
Set aside.
In a bowl, mix together tofu, Parmesan cheese, eggs, parsley, salt and pepper.
Mix together the sauteed vegetables and tofu mixture.
Oil an 8x11-inch baking dish.
Place a row of egg roll wrappers on the bottom.
Build layers, alternating wraps, tofu mixture, spaghetti sauce, spinach, and grated cheese.
The final layer should be sauce.
Cover with aluminum foil; bake in preheated oven at 350°F (180°C) for 40 minutes.
Remove foil, bake another 10 minutes.

Recipe Summary

Method: 
Baked
Ingredient: 
Pasta

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