Vegetable Tofu Lasagna Bake

Name: Vegetable Tofu Lasagna Bake Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1 block firm tofu; about 2 cups fresh spinach; 1 baby or half of one small eggplant sliced very thin; half of one medium zucchini sliced very thin; 5 medium mushrooms sliced very thin; 1-2 cups pasta sauce; salt and pepper to taste

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 4

Ingredients

1 block firm tofuabout 2 cups fresh spinach1 baby or half of one small eggplant, sliced very thinhalf of one medium zucchini, sliced very thin5 medium mushrooms, sliced very thin1-2 cups pasta saucesalt and pepper to taste

Directions

Drain tofu. Blend tofu and spinach (salt and pepper to taste) in a food processor. Spoon enough pasta to cover bottom of a small, square, oven-safe dish (like a lidded Pyrex dish, smaller than 8 x 8 if available). Place a layer of zucchini and mushrooms on sauce, cover with tofu/spinach mixture. Spoon on more sauce. Then layer eggplant and mushrooms, more tofu/spinach, and more sauce. Salt & pepper each vegetable layer to taste. Continue layering until ingredients are used up, ending with sauce. Cover and bake for 45 to 60 minutes, until vegetables are tender.

Number of Servings: 4

Recipe submitted by SparkPeople user DRIFTWOODBEACH.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 163.0
Total Fat: 4.4 g
Cholesterol: 0.0 mg
Sodium: 300.8 mg
Total Carbs: 18.0 g
Dietary Fiber: 4.2 g
Protein: 12.3 g

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