Ingredients
-
1
-
1/2
-
2
-
3
-
2
-
1/4
-
1/4
-
39
-
8
-
3
-
-
-
-
-
Directions
Quick & Easy Vegetarian Lasagna, This recipe substitutes ricotta cheese with tofu. Don’t tell anyone, and they’ll never know the difference! You can also add some meat-substitute my favorite is Quorn grounds to make what seems to be a meaty lasagna… and only you will know there’s no meat in it!, This was great! I added a layer of eggplant because I had it lying around, but otherwise followed the recipe to a T. Probably the healthiest lasagna I have ever had, while still maintaining that rich, unhealthy comfort food taste., Very good, I think next time I’ll make the tofu mixture the night before. The flavor was much better the next day.
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Steps
|
1
Done
|
Heat Oven to 375f. |
|
2
Done
|
Combine Tofu, Parmesan, Eggs, Garlic, Herbs, Salt and Pepper in a Medium Bowl. |
|
3
Done
|
Lightly Coat a 13x9-Inch Baking Dish With Vegetable Cooking Spray. Spread About 1 Cup of Tomato Sauce at the Bottom of the Pan. Arrange One Layer of Noodles on Top. |
|
4
Done
|
Spread With Half the Tofu Mixture; Top With Half of the Spinach, a Third of the Remaining Sauce, and a Third of the Mozzarella. Repeat Layers, Ending With Noodles, Sauce, and Mozzarella. |
|
5
Done
|
Cover With Aluminum Foil and Bake 30-35 Minutes. Let Stand 5 Minutes Before Cutting. |
