TOFU LASAGNA -- NO NOODLES

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Tofu Lasagna -- no noodles image

This is a yummy vegetarian, lo-carb, lo-cal dish! It is really great for freezing in individual portions to take to work for lunch. I got the original recipe from CeeCee526 on Recipezaar but I've made a number of changes -- so I'm posting it as my own. Hope you Enjoy!!

Provided by msmia

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 16

14 ounces extra firm tofu (press out liquid & slice very thinly)
1/2 cup textured vegetable protein (texturized vegetable protein)
1/2 cup vegetable broth (from boullion)
1 teaspoon fennel
1 jar pasta sauce (I use Prego mushroom)
2 tablespoons olive oil
10 ounces frozen chopped spinach, thawed
8 ounces mushrooms, sliced
1/4 teaspoon Molly McButter (approx 2 shakes) (optional)
1/4 teaspoon garlic granules
1/2 teaspoon dried parsley flakes
8 ounces fat-free cottage cheese
1/4 cup egg substitute
8 ounces mozzarella cheese, grated
dried chipotle powder (McCormick Brand) (optional)
salt & pepper

Steps:

  • Press tofu under heavy weight for approx.
  • 1 hour to remove the liquid-- will make thinly slicing much easier.
  • Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
  • Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
  • In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper.
  • In a food processor, puree cottage cheese w/ egg substitute.
  • Add sauted vegetables& process just to combine.
  • Slice tofu thinly for use as"lasagna noodles".
  • Start w/ a layer of sauce on the bottom of a 9x13 pan.
  • Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
  • You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.

Nutrition Facts : Calories 197.9, Fat 12.5, SaturatedFat 4.9, Cholesterol 24.4, Sodium 229.2, Carbohydrate 4.6, Fiber 1.9, Sugar 2, Protein 18.5

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