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Vegetarian Lasagna Recipe

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This recipe for Vegetarian Lasagna is from St. Augustine & St. Johns County Board of Realtors Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pound soft tofu
½ Cup grated parmesan
2 Eggs
3 Garlic cloves, minced
2 Tablespoons each minced fresh basil, thyme, and oregano or 2 teaspoons each dried
¼ Teaspoon coarse salt
1/8 Teaspoon freshly ground black pepper
32 Ounces homemade tomato sauce ( or store bought)
½ 8-ounce package no boil lasagna noodles
4 (2 cups) ounces fresh pre washed baby spinach
8 (2 cups) ounces mozzarella, shredded (you can use Soy cheese if need be)
Directions:
Directions:
Heat oven to 375 degrees. Combine the tofu, Parmesan, eggs, garlic, herbs, salt, and pepper in a food processor or a medium bowl.
Lightly coast a 13-by-9 inch baking dish with vegetable cooking spray. Spread with about 1 cup of sauce. Arrange one layer of noodles on top. Spread with half tofu mixture; top with half the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles sauce and mozzarella.
Cover with aluminum foil and bake for 30-35 minutes. Let stand 5 minutes before cutting. Recipe can be made ahead to this point. Cool, cover and refrigerate up to one day ahead. Reheat at 325 degrees for 20 minutes or until a knife inserted in the center comes out hot.
Personal Notes:
Personal Notes:
In a past life I dabbled in the Vegetarian world- I came up with this delicious meal- It is so good that my daughter even took seconds- not realizing the cheesy substance was tofu enriched.

 

 

 

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