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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 347.4
  • Total Fat: 11.4 g
  • Cholesterol: 7.5 mg
  • Sodium: 861.0 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 24.2 g

View full nutritional breakdown of Veggie Tofu Lasagna calories by ingredient
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Veggie Tofu Lasagna

Submitted by: ESCHIWAL

Introduction

This is a meatless recipe it does have egg and cheese so it is not vegan. This is a meatless recipe it does have egg and cheese so it is not vegan.
Number of Servings: 8

Ingredients

    2 C. chopped mushrooms
    1/5 cups grated carrot
    1 small onion( I grate mine so kids don't see it)
    dash salt
    dash pepper
    2tsp italian seasoning
    3 cloves minced garlic
    2 tsp fresh basil chopped
    Trader Joes Organic tofu 18 oz package
    1/2 C. nonfat cottage cheese
    3/4 C. egg substitute
    12 oz trader joe light mozzarella
    3/4 C. sargento 6 cheese italian cheese blend ( you can use some Parmesan and adjust the calories I was using up stuff in the fridge).
    1 package tinkyada brown rice noodles
    1 24 oz can hunts traditional pasta sauce ( you can sub with your favorite homemade or jarred sauce).

Tips

This is easily adaptable to the veggies of your choice, When it is my hubby and I we use frozen artichoke hearts chopped, spinach chopped and orange bell pepper chunks. You can use any hand made or jarred sauce, I use that kind because my kids have chunk aversion.


Directions

I line a collander with paper towels place my tofu on top of the towels place a couple more towels on top and set my jar of sauce on top of the tofu let drain.
Meanwhile place mushrooms, onions, carrots, garlic, seasonings, in a pan on med to med high heat to saute. I do not add oil as the veggies will cook in the water from the mushrooms. Cook till tender approx 20-25 min. In a medium bowl place cottage cheese, egg substitute and crumble tofu after drained approx 25 min. I like to use my hands and get everything to the consistency of the cottage cheese. I add the veggies and seasoning at this point.
I put about 3/4 cup sauce on the bottom of the pan layer the noodles over the sauce, pour on about 3/4 to 1 cup more sauce and spread over noodles. I put half the tofu/veg mixture over sauce and half the mozzarella over that. I add another layer of noodles and sauce the other 1/2 of the tofu veggies, no extra cheese I add a last layer of noodles and sauce. I add the remainder of the cheese to the top cover with foil and set in fridge for a couple of hours bring to room temp then cook for 50 min at 350. Letting it sit, helps everything Jell. I do not precook the noodles

Serving Size: 9x13 pan divided in 8 servings






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