Tofu Broccoli Lasagna
- Product: Soft, Medium firm
- Meal Type: Entrée
- Cuisine: Italian
- Level: Intermediate
- Special Consideration: Kids friendly, Vegan, Vegetarian
Heat oven to 350°F.
Cook broccoli according to package directions till slightly tender. Drain thoroughly.
Combine Tofu, lemon juice, oregano, garlic powder, and nutmeg in a blender or food processor till smooth. Place in a bowl with broccoli and combine.
Cook lasagna noodles according to package directions. Drain thoroughly.
Cover the bottom of a 9-in x 13-in x 2-in oven-safe baking pan with 1/4 cup sauce. Lay 4 lasagna noodles over the sauce, then lay half the Tofu/broccoli mixture over the noodles, spreading them evenly. Sprinkle over with half the grated mozzarella cheese, then cover with half of the remaining Italian-style tomato sauce. Repeat the layering with remaining noodles, Tofu/broccoli mixture, mozzarella cheese, and tomato sauce. Top with parmesan cheese as a topping.
Bake for 30 minutes until the mozzarella is melted, the sauce is bubbling, and the Parmesan topping is browned.
MAKES TWELVE SERVINGS
1 package (14 oz.) House Organic Tofu SOFT or House Organic Tofu Medium Firm, drained
2 packages (10 oz. each) frozen chopped broccoli
4 tablspoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon grated nutmeg
8 lasagna noodles
1 jar (28 to 30 oz.) prepared Italian-style tomato sauce
2 oz. mozzarella cheese, grated
1/4 cup grated parmesan cheese
Nutrition Per Serving
- Saturated Fat