Vegetable Tofu Lasagna Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Vegetable Tofu Lasagna Bake calories by ingredient


Introduction

Vegetables stand in for noodles in this vegan "lasagna" bake, which packs a big nutritional punch. Vegetables stand in for noodles in this vegan "lasagna" bake, which packs a big nutritional punch.
Number of Servings: 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

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.