Prep 30 mins
Cook 45 mins
This recipe came from a desire to use less meat and heathier alternatives in our family's food. My family loves it! We've even served it to others who are dead-set against eating anything with tofu in it and they praised it (before knowing about the tofu) and were pleasantly surprised. I hope this works as well for you as it did for me! Excellent as leftovers (better in my opinion). (P.S. I usually use the Low Fat versions of these foods, but never the fat free - it loses too much taste that way).
- 1 (16 ounce) box lasagna noodles, cooked &,drained
- 1 (12 ounce) package firm tofu, drained &,rinsed
- 16 ounces shredded mozzarella cheese
- 16 ounces ricotta cheese
- 2 (16 ounce) jars spaghetti sauce
- parsley (optional)
- Preheat oven to 350 degrees.
- In a large bowl crumble in the drained and rinsed Hard Tofu.
- Add 12 oz of the Shredded Mozzarella, Ricotta Cheese, and spices (also, try portabello mushrooms, cooked diced chicken, spinach, broccoli, etc for added flavor).
- Fold together everything in the bowl with a large spoon- Set aside.
- In a 9" x 13" pan, spoon a layer of spaghetti sauce (using a flavored sauce- like mushroom- would save you from adding mushrooms separately).
- Then add a layer of lasagne noodles (Because the noodles are usually not long enough for this pan, I usually rip one noodle in half to use vertically and then 3 horizontally, like an elongated"E").
- Spoon on a layer of filling, then a layer of sauce, then a layer of noodles (this time a backwards"E").
- Continue layering like this until you run out of ingredients (even throwing some extra filling or sauce on top is fine).
- Top with remaining 4 oz mozzarella and some parsley.
- Cook for 45 min to 1 hr, or until hot and bubbly.
- Cut in squares.
Simply wonderful! This recipe certainly lives up to its name -- it *is* easy! -- and it is so, so good. It's hard to believe, when sampling the finished product, that there is in fact tofu in it... I know *I* had a hard time believing it... and I'm the one who made it! :) My package of tofu was a little larger -- about 14 oz -- and I added some fresh spinach that I'd first sauteed in garlic; otherwise made as directed, and ended up with a *lot* of filling. In fact, I had just enough leftover filling and cooked noodles to make a smaller lasagna, which I cooked alongside the main one. That's fine, since I absolutely loved this lasagna, and even my carnivore fiance and our roomie did too. I *will* make this again. Thanks so much for sharing it!
My family loved this recipe! I posted a picture of it. I did add 1 Tbp garlic powder and 1/2 tsp Oregano flakes to the sauce to give it a more traditional 'lasagna' taste. I used 'part skip' mozz cheese and No Fat ricotta cheese. I didn't cook the noodles, but I made sure that they were covered in sauce and put the prepared pan in the 'fridge for an hour or two before baking. The noodles came out just fine and it was even more easy! :)
My family of four really enjoyed it. If I hadn't have told my husband there was tofu in it, he said he would have never known. He was pleasantly suprised. Thank you.