Tofu Lasagna
World Cuisine European Italian
Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!
Servings per recipe: 7
Calories per serving: 324
Preparation time: 20m
Total cooking time: 55m
Ingredients:
- 1/2 (12 ounce) package uncooked lasagna noodles
- 1 (12 ounce) package firm tofu, crumbled
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons milk
- 1 cup spaghetti sauce
- 1 tablespoon dried parsley
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
Directions:
- 1 Preheat oven to 350 degrees F (175 degrees C).
- 2 Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- 3 In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
- 4 Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
- 5 Bake in preheated oven for 25 to 35 minutes.
Nutrion facts:
| Total Fat | 14.5g | 22% |
| Saturated Fat | 6.0g | |
| Cholesterol | 81mg | 27% |
| Sodium | 569mg | 23% |
| Potassium | 344mg | 10% |
| Total Carbohydrates | 26.2g | 8% |
| Dietary Fiber | 3g | 12% |
| Protein | 24.1g | 48% |
| Sugars | 5g | |
| Vitamin A | 532IU | |
| Vitamin C | 1mg | |
| Calcium | 693mg | |
| Iron | 3mg | |
| Thiamin | 0mg | |
| Niacin | 8mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 60mg | |
| Folate | 77mcg |
