Veggie Tofu Lasagna
- Number of Servings: 4
Ingredients
2 can Stew Tomatoes14 oz soft Tofu6 Lasagna Noodles1/4 c Pesto4 c spinach 1 c Italian Cheese Shreds 2%
Preheat to 375
Crumble tofu into strainer and squeeze dry.
Spread 1/3 of tomatoes over bottom of dish. Layer noodles, 2T pesto, Half tofu, 2 c spinach, 1/3 cheese. Repeat except leave noodles for next layer. Leave off last bit of cheese.
Cover and bake 30 minutes, Sprinkle with cheese and back uncovered 20 minutes. Lest sit 10 minutes before serving.
Serving Size: One quarter 8x8 pan
Number of Servings: 4
Recipe submitted by SparkPeople user RJTURBOT.
Crumble tofu into strainer and squeeze dry.
Spread 1/3 of tomatoes over bottom of dish. Layer noodles, 2T pesto, Half tofu, 2 c spinach, 1/3 cheese. Repeat except leave noodles for next layer. Leave off last bit of cheese.
Cover and bake 30 minutes, Sprinkle with cheese and back uncovered 20 minutes. Lest sit 10 minutes before serving.
Serving Size: One quarter 8x8 pan
Number of Servings: 4
Recipe submitted by SparkPeople user RJTURBOT.
Nutritional Info Amount Per Serving
- Calories: 377.9
- Total Fat: 16.6 g
- Cholesterol: 17.5 mg
- Sodium: 801.2 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 8.4 g
- Protein: 14.6 g
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