Tofu Vegetable Lasagna Recipe

ingredients

3 cloves garlic, chopped
1 1/2 teaspoon dried basil
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
10 ounces chopped frozen spinach, thawed and thoroughly drained
1/2 cup shredded carrot
26 ounces bottled pasta sauce
6 pieces no cook lasagna noodles
4 ounces mozzarella cheese (either soy or regular), shredded
1 pound firm tofu
1 tablespoon Parmesan cheese (either soy or regular)

directions

Preheat oven to 450 degrees F.

Put garlic and tofu in food processor, pulse until smooth. Add herbs and salt; pulse a few times to blend. Transfer to bowl and add drained spinach, carrots and Parmesan cheese.

Spread 1/2 cup sauce on bottom of an 8 inch square baking pan. Arrange 2 noodles over sauce. Top with tofu, followed by 3/4 cup sauce. Repeat with remaining noodles, tofu and sauce. End with noodles, topped by sauce and mozzarella.

Cover with aluminum foil (spray foil with cooking spray first so it does not stick to the lasagna), bake 30 minutes or until it is bubbly.

nutrition data

Nutritional data has not been calculated yet.