Tofu 4-u- Lasagna!

January 8, 2010

Here is a great, yummy, filling, and HEALTHY recipe perfect in time for the weekend! Trust me you will love this, check it out, prep it out, take a bite, and let me know what you think:)

Ingredients

1/2 (12 ounce) package uncooked lasagna noodles- whole wheat
2 eggs (I use one whole, one egg white)
1/4 teaspoon salt
1/2 packet of uncooked spinich
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 cup spaghetti sauce
2 tablespoons milk
1 tablespoon dried parsley
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (12 ounce) package firm tofu, crumbled

Directions

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl combine tofu, eggs,spinich, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9×13 inch baking dish.
Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
Bake in preheated oven for 25 to 35 minutes.