Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 1 26-oz. jar natural pasta sauce; 1 8-oz. pkg. no-boil lasagna noodles; 1 16-oz. pkg. soft tofu, well drained and mashed with fork until smooth; 1 cup cooked cauliflower,; 1 cup cooked zucchini; 1 cup cooked spinach; 1 8-oz. pkg. part-skim shredded mozzarella cheese or mozzarella-style soy cheese (2 cups)

7 ingredients

9 steps

Ingredients

1 26-oz. jar natural pasta sauce
1 8-oz. pkg. no-boil lasagna noodles
1 16-oz. pkg. soft tofu, well drained and mashed with fork until smooth
1 cup cooked cauliflower,
1 cup cooked zucchini
1 cup cooked spinach
1 8-oz. pkg. part-skim shredded mozzarella cheese or mozzarella-style soy cheese (2 cups)

Directions

1

Preheat oven to 350F.
2

Spread thin layer of sauce over bottom of 13 x 9-inch glass or ceramic baking pan.
3

Top with layer of 3 or 4 lasagna noodles.
4

Gently spread one-third of the mashed tofu over noodles, then top with one-third of the remaining sauce.
5

Sprinkle about one-third of the vegetables over sauce, then top with one-third of the cheese.
6

Repeat layering twice, beginning with noodles and ending with cheese.
7

Cover with foil and bake until noodles are tender, 35 to 40 minutes.
8

If desired, uncover and continue baking until cheese is golden, about 5 minutes.
9

Remove from oven and let stand 5 minutes before serving.