What a yummy surprise!
I decided to make a regular lasagna for my dad’s birthday tonight, but since I had never made it before, I did not realize how much real cheese it contained!! And since I am lactose intolerant, a real turkey lasagna was not the smartest choice for me… so, I created a last minute tofu lasagna for me 🙂 Here is my last minute recipe:
6 pieces whole wheat lasagna cooked al dente
1 8-oz package medium tofu sliced into 8 thin pieces
1/2 cup marinara sauce (either pre-made low-sodium or no-sodium tomato paste + basil, garlic and oregano)
1 cup raw spinach leaves
2 garlic cloves
1 bunch fresh basil leaves
1/4 cup vegan mozzarella
Preheat oven to 375F. Cook pasta to al dente and rinse with cold water. Then in a small square pan, add 3 pieces of pasta on the bottom (part of the lasagna will be above the pan). Then, top with 1/2 of the sliced tofu, 1/4 cup of the marinara sauce, 1/2 cup spinach, 1 garlic clove, 1/2 of the basil and 2 Tbsp mozzarella. Then, add 3 more pieces of pasta on top and the same ingredients as previous. Make sure to coat the top with the vegan mozzarella and bake in the oven for 20-25 minutes or until the cheese starts browning.
Wait to cool a bit (about 5 minutes) and cut into slices. Enjoy!!
Nutrition Facts |
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Serving Size: serving = 216goz = 28ggram = 1g  |
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Calories 215
Calories from Fat 103
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% Daily Value*
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Total Fat 11g 18%
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Saturated Fat 2.8g 14%
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Polyunsaturated Fat 0.3g
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Monounsaturated Fat 1.3g
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Cholesterol 7.1mg 2%
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Total Carbohydrates 16g 5%
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Dietary Fiber 3g 12%
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Sugars 3.3g
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Protein 15g
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A Nibble of Nutrition 