{Another} Tofu Recipe

Here is another tofu recipe... I know, but I can't help myself. This lasagna is yummy. Although Robert contended it needed meat. But he always says that about veggie lasagna and it didn't say it until the day after so I don't think it really counts. At the dinner table he loved it and whilst it was cooking he proclaimed that it smelled "delicious."

Also, this recipe has less than 300 calories per serving.


Tofu Lasagna

• 217 g Lasagna
• 16 ounces Firm Tofu (squeeze the water out)
• 2 large Eggs
• 1/4 t Salt
• 1/4 t Black Pepper
• 1/4 t Nutmeg
• 2 T Skim Milk
• 3 c Spaghetti Sauce
• 2 T dried Parsley
• 2 c shredded Mozzarella Cheese
• 1/2 c Parmesan Cheese
• 8 ounces Mushrooms
• 1 c frozen chopped Spinach
• 1 Zucchini
• 1 Yellow Squash

Directions:

1. Preheat oven to 350*
2. Cook Lasagna (about 9 pieces) according to package instructions
3. Crumble tofu or pulse in a food processor until broken into small pieces. Combine in a bowl with eggs, salt, black pepper, nutmeg, skim milk, spaghetti sauce, parsley, and 1 cup of mozzarella cheese.
4. Slice mushrooms, zucchini, and yellow squash, and saute with spinach in a pan.
5. Spread a layer of sauce mixture in bottom of a 9x13" baking dish. Add a layer of noodles (3 noodles wide), then spread another layer of sauce on top. Spread half of veggie mixture on sauce. Repeat layers of noodles, sauce, and veggies, ending with a layer of sauce.
6. Sprinkle remaining mozzarella and Parmesan cheese on top.
7. Bake in preheated over for 30-35 minutes.

This recipe is very flexible. You can add whatever veggies you like and it's yummy. I think next time, I want to add some eggplant too.