Veggie Tofu Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 C. chopped mushrooms1/5 cups grated carrot1 small onion( I grate mine so kids don't see it)dash salt dash pepper2tsp italian seasoning3 cloves minced garlic2 tsp fresh basil choppedTrader Joes Organic tofu 18 oz package1/2 C. nonfat cottage cheese3/4 C. egg substitute12 oz trader joe light mozzarella3/4 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 noodles1 24 oz can hunts traditional pasta sauce ( you can sub with your favorite homemade or jarred sauce).
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
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
Nutritional Info 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
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