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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it! 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.
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