Originally posted by snowowl551 in Lenten recipes
Tofu Lasagna- This makes a deep 13x9 pan
1- 1# box lasagna noodles - uncooked
2- 16 oz jars pasta sauce
1- container silken lowfat tofu-drained
3- large eggs beaten
1- 8 oz lowfat mozzarella cheese shredded
1- box thawed chopped spinach-pressed and drained
1 tsp. Italian seasoning
Preheat oven to 350 degrees. Coat bottom of the pan with cooking spray. Mix tofu and eggs, adding drained spinach, Italian seasoning and 2 oz. mozzarella cheese.
Layer a small amount of sauce in bottom of the pan, then one layer of noodles. Next layer tofu mixture, cover with noodles and then sauce. Continue, ending with a layer of sauce. Make sure all noodles are covered with sauce. This works best if made the night before or even 3 or 4 hours earlier.
If baking later cover with plastic wrap until ready to bake, remove right before cooking. Cover with foil and bake for approx. 45 minutes. Remove foil and add remaining cheese. Bake until bubbling and cheese is lightly browned. Let cool for 10-15 minutes. This makes it easier to cut! Enjoy.
We also use burger crumbles browned in olive oil with diced onions in the sauce, or even the Italian sausage crumbles in the sauce. Don't tell anyone it is tofu and they won't know! My family loves this. Claire in IN