Nasoya Vegetarian Tofu Lasagna With Eggplant Recipe
Servings: 12
Ingredients
- 1 lrg eggplant thinly sliced
- 1 med minced onion
- 2 x cloves garlic chopped
- 2 tsp extra virgin olive oil
- 1 x 16 ounce pkg Nasoya Hard Tofu liquid removed and crumbled
- 1 pkt New-Menu Tofu-Mate Mediterranean dry
- seasoning mix
- 30 ounce prepared spaghetti sauce
- Water
- 18 x Nasoya egg roll wrappers (one package)
- 8 ounce shredded part-skim mozzarella cheese
- 1/3 c. grated parmesan cheese
Directions
- Place eggplant on baking sheet greased with cooking spray; bake in 400F oven till tender, 18-20 min.
- In skillet, cook onion and garlic in oil till soft, 6-8 min. Remove from heat and stir in Tofu and NewMenu TofuMate Mediterranean dry seasoning.
- Measure spaghetti sauce; add in water to make total of 4 c. of sauce. Spread 2/3 c. sauce in 9X13-inch baking dish. Arrange lasagna in 5 layers; for each layer, use 4 egg roll wrappers (OK to overlap), 2/3 c. sauce, and a portion of tofu mix, eggplant, and mozzarella cheese. Top final layer with remaining 2/3 c. sauce. Sprinkle Parmesan cheese over sauce.
- Cover with foil and bake in a preheated oven for 45 min. Let stand for 10 min before cutting into squares.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 12 servings | |
| Calories 113 | |
| Calories from Fat 37 | 33% |
| Total Fat 4.16g | 5% |
| Saturated Fat 1.17g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 386mg | 16% |
| Potassium 312mg | 9% |
| Total Carbs 13.28g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.53g | 5% |
| Protein 5.9g | 9% |
