Vegetarian

Vegetable Tofu Lasagna Bake is for Side Dish.

Vegetable Tofu Lasagna Bake takes 20 minutes to prepare.

Vegetable Tofu Lasagna Bake takes 60 minutes to cook.

Vegetable Tofu Lasagna Bake makes 4 servings.

The ingredients for Vegetable Tofu Lasagna Bake are:

1 block firm tofu
about 2 cups fresh spinach
1 baby or half of one small eggplant, sliced very thin
half of one medium zucchini, sliced very thin
5 medium mushrooms, sliced very thin
1-2 cups pasta sauce
salt and pepper to taste

Here is how you make Vegetable Tofu Lasagna Bake:

Drain tofu. Blend tofu and spinach (salt and pepper to taste) in a food processor. Spoon enough pasta to cover bottom of a small, square, oven-safe dish (like a lidded Pyrex dish, smaller than 8 x 8 if available). Place a layer of zucchini and mushrooms on sauce, cover with tofu/spinach mixture. Spoon on more sauce. Then layer eggplant and mushrooms, more tofu/spinach, and more sauce. Salt & pepper each vegetable layer to taste. Continue layering until ingredients are used up, ending with sauce. Cover and bake for 45 to 60 minutes, until vegetables are tender.Number of Servings: 4Recipe submitted by SparkPeople user DRIFTWOODBEACH.

The nutritional information for Vegetable Tofu Lasagna Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 163.0

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 300.8 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 4.2 g
• Protein: 12.3 g

The dietary needs meet for Vegetable Tofu Lasagna Bake is Vegan