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Tofu Lasagne

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  Tomato sauce 1 Quart
  Whole wheat lasagna noodles 12 Ounce, cooked al dente, drained
  Mushrooms 1⁄2 Pound, sliced
  Vegetable oil 3 Tablespoon
  Fresh spinach/1 10-ounce bag, trimmed and shredded 1 Pound, shredded
  Eggs 2 , lightly beaten
  Tofu 1 Pound, crumbled
  Mozzarella cheese 12 Ounce, shredded
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)

1. Spread a layer of tomato sauce in the bottom of a 13- by 9- by 2-inch baking dish. Make a layer of noodles.
2. Saute the mushrooms in the oil in a medium-sized skillet. Add the spinach and cook until wilted. Drain. Stir in the eggs and pour over noodles.
3. Add half the tofu and half the mozzarella. Repeat the layers again, starting with the tomato sauce, until all the ingredients are used.
4. Sprinkle with the Parmesan cheese and bake in a 350-degree oven for 40 minutes. Let stand for 15 minutes before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3757 Calories from Fat 1473

% Daily Value*

Total Fat 166 g254.8%

Saturated Fat 61.4 g306.8%

Trans Fat 0 g

Cholesterol 719.2 mg239.7%

Sodium 3306.7 mg137.8%

Total Carbohydrates 375 g125%

Dietary Fiber 62.9 g251.6%

Sugars 71.5 g

Protein 202 g404.1%

Vitamin A 1009.7% Vitamin C 426.9%

Calcium 308.6% Iron 189.1%

*Based on a 2000 Calorie diet

Tofu Lasagne Recipe