Every once in a while, I give tofu another try. We have a love/hate relationship. Actually, I've only loved it once.... in a taco dish that I plan to share as soon as it's mastered. Until then, this tofu recipe does not disappoint!
26-oz jar natural pasta sauce
8-oz package lasagna noodles
16-oz package soft tofu, well drained and mashed with fork until smooth
5 cups fresh vegetables (broccoli, cauliflower, zucchini), sauteed
8-oz package shredded mozzarella cheese
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1. Cook lasagna noodles according to package directions. Drain.
2. Preheat oven to 350 degrees. Spread a thin layer or sauce over the bottom of a 13X9-inch glass or ceramic baking pan. Top with layer of lasagna noodles. Gently spread 1/3 of the mashed tofu over noodles, then top with 1/3 of the remaining sauce.
3. Sprinkle about 1/3 of the vegetables over the sauce, the top with 1/3 of the cheese. Repeat layering twice, beginning with noodles and ending with cheese. (Sprinkle with breadcrumbs and some parmesan, if you'd like!)
3. Cover with foil and back 35-40 minutes. Uncover and continue baking until cheese is golden, about 5 minutes.
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per serving (8): 206 calories, 14 grams protein, 8 grams fat, 2 grams fiber
recipe and image from vegetariantimes.com
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