Vegetarian Tofu Lasagna
1 large eggplant, sliced thinly
Place eggplant on baking sheet greased with cooking spray; bake in 400 degree oven until tender, 18-20 minutes.
1 medium chopped onion
2 cloves garlic, minced
2 teaspoons olive oil
1 container nasoya firm tofu - 16 ounces (drained and crumbled)
1 package newmenu tofumate mediterranean dry seasoning mix
1 30 ounces bottle prepared spaghetti sauce
18 nasoya egg roll wrappers (one package)
1 8 ounces package shredded part-skim mozzarella cheese
1/3 cup grated parmesan cheese
In skillet, cook onion and garlic in oil until soft, 6-8 minutes. Remove from heat and stir in Tofu and NewMenu TofuMate Mediterranean dry seasoning.
Measure spaghetti sauce; add water to make total of 4 cups of sauce. Spread 2/3 cup sauce in 9X13-inch baking dish. Arrange lasagna in 5 layers; for each layer, use 4 egg roll wrappers (OK to overlap), 2/3 cup sauce, and a portion of tofu mixture, eggplant, and mozzarella cheese. Top final layer with remaining 2/3 cup sauce. Sprinkle Parmesan cheese over sauce. Cover with foil and bake in a preheated oven for 45 minutes. Let stand for 10 minutes before cutting into squares.
Loved this. Made it without eggplant
Becky, Berea Oh
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