Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!
Ingredients
- uncooked lasagna noodles: 0.5 pack (12 ounce pack)
- firm tofu, crumbled: 1 pack (12 ounce pack)
- eggs: 2 piece
- salt: 0.25 tsp
- black pepper: 0.25 tsp
- ground nutmeg: 0.25 tsp
- milk: 2 Tbsp
- spaghetti sauce: 1 cup
- parsley: 1 Tbsp (dried)
- mozzarella cheese: 2 cups (divided, shredded)
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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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.
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Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
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Bake in preheated oven for 25 to 35 minutes.
