MENU
 
 
 
 

  • Nasoya Vegetarian Tofu Lasagna With Eggplant

    0 votes
    Nasoya Vegetarian Tofu Lasagna With Eggplant
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lrg eggplant thinly sliced
    • 1 med minced onion
    • 2 x cloves garlic chopped
    • 2 tsp extra virgin olive oil
    • 1 x 16 ounce pkg Nasoya Hard Tofu liquid removed and crumbled
    • 1 pkt New-Menu Tofu-Mate Mediterranean dry
    •     seasoning mix
    • 30 ounce prepared spaghetti sauce
    •     Water
    • 18 x Nasoya egg roll wrappers (one package)
    • 8 ounce shredded part-skim mozzarella cheese
    • 1/3 c. grated parmesan cheese

    Directions

    1. Place eggplant on baking sheet greased with cooking spray; bake in 400F oven till tender, 18-20 min.
    2. In skillet, cook onion and garlic in oil till soft, 6-8 min. Remove from heat and stir in Tofu and NewMenu TofuMate Mediterranean dry seasoning.
    3. Measure spaghetti sauce; add in water to make total of 4 c. of sauce. Spread 2/3 c. sauce in 9X13-inch baking dish. Arrange lasagna in 5 layers; for each layer, use 4 egg roll wrappers (OK to overlap), 2/3 c. sauce, and a portion of tofu mix, eggplant, and mozzarella cheese. Top final layer with remaining 2/3 c. sauce. Sprinkle Parmesan cheese over sauce.
    4. Cover with foil and bake in a preheated oven for 45 min. Let stand for 10 min before cutting into squares.

    Similar Recipes

    Leave a review or comment