Vegetarian Lasagna With Tofu Recipe
Ingredients
| 4 cups low-sodium tomato sauce | ||
| Garlic powder | 2 Teaspoon | |
| Dried oregano | 2 Teaspoon | |
| Dried basil | 2 Teaspoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Frozen chopped spinach | 2 Cup (16 tbs), drained | |
| Firm tofu | 6 Ounce, crumbled | |
| Cottage cheese | 2/3 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
| Egg whites | 2 | |
| Shredded mozzarella cheese | 3 Ounce | |
| Lasagna noodles | 9 Ounce, cooked | |
Directions
1. Preheat oven to 375°F.
2. In medium saucepan, combine tomato sauce, garlic powder, oregano, and basil. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Stir in mushrooms; remove from heat.
3. In medium bowl, combine remaining ingredients except mozzarella and lasagna noodles; mix well.
4. Spread 1 1/3 cups tomato sauce in bottom of 13-by-9-by-2-inch baking dish; arrange half the noodles on top (cut 1 in half if necessary to make an even layer). Spread
spinach mixture evenly over noodles; spread 1 1/3 cups sauce over the top. Top with remaining noodles and sauce; sprinkle with mozzarella.
5. Bake until cheese is lightly browned, 30 to 40 minutes.
2. In medium saucepan, combine tomato sauce, garlic powder, oregano, and basil. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Stir in mushrooms; remove from heat.
3. In medium bowl, combine remaining ingredients except mozzarella and lasagna noodles; mix well.
4. Spread 1 1/3 cups tomato sauce in bottom of 13-by-9-by-2-inch baking dish; arrange half the noodles on top (cut 1 in half if necessary to make an even layer). Spread
spinach mixture evenly over noodles; spread 1 1/3 cups sauce over the top. Top with remaining noodles and sauce; sprinkle with mozzarella.
5. Bake until cheese is lightly browned, 30 to 40 minutes.
Chef
