Tofu Lasagna
Yield
8 servingsPrep
20 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
tofu
drained |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 2 | each |
garlic cloves
|
|
| ½ | pound |
mushrooms
sliced and sauted |
|
| ¼ | cup |
parsley leaves
fresh |
|
| 2 ½ | cups |
sauce
|
* |
| 2 | cups |
mozzarella cheese
grated |
*
|
| 12 | each |
lasagna noodles
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
tofu
drained |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 2 | each |
garlic cloves
|
|
| 226.8 | g |
mushrooms
sliced and sauted |
|
| 59 | ml |
parsley leaves
fresh |
|
| 591 | ml |
sauce
|
* |
| 473 | ml |
mozzarella cheese
grated |
*
|
| 12 | each |
lasagna noodles
|
*
|
Directions
Mix mashed tofu with parmesan and garlic.
Oil pan -- layer noodles with sauce, cheese, mushrooms and tofu mix.
Top layer should be noodle with sauce and cheese.
Bake at 350℉ (180℃). for 45 minutes.
