Tofu Lasagna Recipe
Tofu Lasagna was a welcome change for my kids. This Tofu Lasagna was a surprise to my kids after the regular spell of meat lasagna's. Have fun!
Ingredients
10 oz (300 g) spinach, optional
1 medium onion, chopped
1/2 lb (230 g) mushrooms, sliced
1 clove garlic
2 tbs (30 ml) vegetable oil
1 1/2 lbs (683 g) Firm or Soft Tofu, mashed
1/2 cup (120 ml) grated Parmesan or Romano cheese
2 beaten eggs, optional
2 tbs (30 ml) parsley, chopped
1/2 tsp (3 ml) salt or 1 tbs (15 ml) soy sauce
1/4 tsp (1 ml) pepper
16-oz pkg (480 g) Egg Roll Wrappers
3 cups (720 ml) low-fat spaghetti
1/4 cup (60 ml) grated low-fat mozzarella, Swiss or Monterey Jack cheese
Directions
If you are using spinach, wash, chop and steam lightly.
Set aside.
Saute onion, mushrooms and garlic in oil.
Set aside.
In a bowl, mix together tofu, Parmesan cheese, eggs, parsley, salt and pepper.
Mix together the sauteed vegetables and tofu mixture.
Oil an 8x11-inch baking dish.
Place a row of egg roll wrappers on the bottom.
Build layers, alternating wraps, tofu mixture, spaghetti sauce, spinach, and grated cheese.
The final layer should be sauce.
Cover with aluminum foil; bake in preheated oven at 350°F (180°C) for 40 minutes.
Remove foil, bake another 10 minutes.
Set aside.
Saute onion, mushrooms and garlic in oil.
Set aside.
In a bowl, mix together tofu, Parmesan cheese, eggs, parsley, salt and pepper.
Mix together the sauteed vegetables and tofu mixture.
Oil an 8x11-inch baking dish.
Place a row of egg roll wrappers on the bottom.
Build layers, alternating wraps, tofu mixture, spaghetti sauce, spinach, and grated cheese.
The final layer should be sauce.
Cover with aluminum foil; bake in preheated oven at 350°F (180°C) for 40 minutes.
Remove foil, bake another 10 minutes.
