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Tofu Vegetable Lasagna
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- #28504
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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.
added by
unis928
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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