Vegetable Tofu Lasagna

This is a different lasagna, using wong tong wraps. The recipe comes from Azumaya brand tofu and wrappers.

• Ready In: 1 hr 50 mins
• Serves: 4-6

Ingredients

• 1  package  large square wonton wrapper
• 1 (14 ounce) package firm tofu or 1 (14 ounce) package extra firm tofu, drained and crumbled
• 1  large eggplant, cut into 1/4 inch thick slices
• 1  medium onion, chopped
• 2  cloves garlic, minced
• 2  teaspoons olive oil
• 2  teaspoons dried basil leaves
• 1 (28 ounce) jar  spaghetti sauce
•  water
• 1 1⁄2 cups  shredded part-skim mozzarella cheese (6 ounces)
• 1⁄3 cup  grated parmesan cheese

Directions

1. Preheat oven to 400 degrees.
2. Place eggplant on baking sheet greased with cooking spray and bake until tender, about 18 to 20 minutes.
3. In skillet, stir and cook onion and garlic in oil until soft, 6 to 8 minutes.
4. Remove from heat and stir in tofu and basil.
5. Measure spaghetti sauce and add enough warer to make 4 cups sauce.
6. Spread 2/3 cup sauce in 9 by 13-inch baking dish.
7. 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.
8. Cover with a layer of wrappers and top with remaining sauce.
9. Sprinkle on Parmesan cheese.
10. Cover with foil and bake in 375 degree oven for 45 minutes.
11. Let stand 10 minutes before serving.