Basic Tofu Lasagna
Seasoned tofu takes the place of ricotta cheese, and really does look and taste like the real thing. Fresh parsley adds flavor, and with store-bought sauce, it's quick to get in the oven.
INGREDIENTS | SERVES 6
- 1 block firm tofu
- 1 12-ounce block silken tofu
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 2 teaspoons basil
- 3 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 4 cups spaghetti sauce
- 1 16-ounce package lasagna noodles, cooked
Preheat oven to 350°F.
In a large bowl, mash together the firm tofu, silken tofu, nutritional yeast, lemon juice, soy sauce, garlic powder, basil, parsley, and salt until combined and crumbly like ricotta cheese.
To assemble the lasagna, spread about ⅔ cup spaghetti sauce on the bottom of a lasagna pan, then add a layer of noodles.
Spread about ½ the tofu mixture on top of the noodles, followed by another layer of sauce. Place a second layer of noodles on top, followed by the remaining tofu and more sauce. Finish it off with a third layer of noodles and the rest of the sauce.
Cover and bake for 25 minutes.
Calories: 510 | Fat: 10g | Sodium: 1,256mg | Fiber: 8g | Protein: 21g