Cheesy Tofu Lasagne

    Cheesy Tofu Lasagne


    250 people made this

    This is a great lasagne for vegetarians and non-vegetarians alike. Lighter than a regular lasagne and just as tasty.

    Serves: 7 

    • 170g uncooked lasagne sheets
    • 340g firm tofu, crumbled
    • 2 eggs
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons milk
    • 1 cup spaghetti sauce
    • 1 tablespoon dried parsley
    • 2 cups grated mozzarella cheese, divided
    • 1/2 cup grated Parmesan cheese

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C.
    2. Bring a large pot of lightly salted water to a boil. Add lasagne and cook for 8 to 10 minutes or until al dente; drain.
    3. In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 20x30cm baking dish.
    4. Layer lasagne noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
    5. Bake in preheated oven for 25 to 35 minutes.

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