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Vegetable And Tofu Lasagne

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  Whole wheat lasagna noodles 4 Ounce (About 6 Noodles)
  Medium zucchini 18 Ounce, cut lengthwise into 1/4-inch slices (3 Pieces, 6 Ounce Each)
  Olive oil 2 Tablespoon (Plus More For Baking Dish)
  Sliced mushrooms 8 Ounce (2 Cup)
  Low carb garlic tomato sauce 1 1⁄2 Cup (24 tbs)
  Red pepper flakes 1⁄4 Teaspoon
  Soft tofu 16 Ounce (1 Package)
  Frozen spinach leaves 10 Ounce, thawed and squeezed dry (1 Box)
  Egg 1 Large
  Grated parmesan cheese 1 Cup (16 tbs), divided
  Salt 1⁄2 Teaspoon
  Mozzarella cheese 1 Pound, grated to make 4 cups

1. Heat oven to 400°F. Lightly oil a 9- by 13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add noodles and cook for 6 minutes; add zucchini and cook until noodles are al dente and zucchini is soft, about 4 minutes longer. Drain. Rinse under cold water and set aside.
3. Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring, until softened, about 5 minutes. Stir in tomato sauce and red pepper flakes. Remove from heat.
4. In a food processor fitted with a metal blade, process tofu, spinach, egg, 1/4 cup of the Parmesan, and 14 teaspoon salt.
5. Arrange one-third of noodles and zucchini in an even layer in baking dish. Top with half of the tofu mixture, spreading in an even layer. Add one-third of mozzarella and one-third of tomato sauce. Arrange another one-third noodles and zucchini in a single layer over sauce. Spread with remaining tofu mixture and another one-third each of sauce and mozzarella. Finish with remaining noodles and zucchini, sauce, and mozzarella. Sprinkle with remaining 3/4 cup Parmesan cheese.
6. Bake until cheese is melted and sauce is bubbly, about 30 minutes. Let cool slightly before cutting and serving.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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