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Categories:Viewed: 30 - Published at: 4 years ago
Ingredients
- 16 oz. pkg. lasagna noodles
- 1 well drained container tofu
- 1/4 c. grated Romano cheese
- 2 Tbsp. minced parsley
- 1/2 tsp. salt
- 1 egg
- 1 medium zucchini, shredded
- 6 oz. or more shredded Mozzarella cheese
- 1 jar spaghetti sauce
Method
- Cook noodles as label directs and drain.
- In a medium bowl, mash tofu with fork; stir in Romano cheese, parsley, salt and egg. Arrange half of noodles, overlapping in a 9 x 13-inch baking dish.
- Spread half of tofu mixture on top of noodles, then top with half of zucchini, then half of Mozzarella, then half of spaghetti sauce.
- Repeat for second layer.
- Bake in preheated 375° oven for 30 to 40 minutes.
- Let stand for 10 minutes for easier serving.
