Tofu Broccoli Lasagna

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  • Product: Soft, Medium firm
  • Meal Type: Entrée
  • Cuisine: Italian
  • Level: Intermediate
  • Special Consideration: Kids friendly, Vegan, Vegetarian

Directions

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.

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SERVINGS

MAKES TWELVE SERVINGS

INGREDIENTS

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

Calories
60
Carbohydrates
8g
Fat
2g
Saturated Fat
1g
Cholesterol
5mg
Protein
5g
Sodium
430mg
Fiber
3g
Sugars
2g