Vegetable Tofu Lasagna

"This is a different lasagna, using wong tong wraps. The recipe comes from Azumaya brand tofu and wrappers."
 
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Ready In:
1hr 50mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 400 degrees.
  • Place eggplant on baking sheet greased with cooking spray and bake until tender, about 18 to 20 minutes.
  • In skillet, stir and cook onion and garlic in oil until soft, 6 to 8 minutes.
  • Remove from heat and stir in tofu and basil.
  • Measure spaghetti sauce and add enough warer to make 4 cups sauce.
  • Spread 2/3 cup sauce in 9 by 13-inch baking dish.
  • Arrange lasagna in 4 layers; use 4 wrappers overlapping for each layer, 2/3 cup sauce and a portion of tofu mixture, eggplant, and mozzarella cheese.
  • Cover with a layer of wrappers and top with remaining sauce.
  • Sprinkle on Parmesan cheese.
  • Cover with foil and bake in 375 degree oven for 45 minutes.
  • Let stand 10 minutes before serving.

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