The saucy pasta dish you love, now in a vegetarian variety.
- ½ 12 ounce package uncooked lasagna noodles
- 1 12 ounce package firm tofu crumbled
- 2 eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 2 tablespoons milk
- 1 cup spaghetti sauce
- 1 tablespoon dried parsley
- 2 cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
Turn the oven up to 350 F.
Get a big pot of lightly salted water boiling and cook the lasagna noodles for 8 to 10 minutes or until al dente. Drain the water out.
Combine the tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese in a mixing bowl. Spread that stuff in a layer in the bottom of a 9x13 baking dish.
Layer the lasagna noodles with the sauce mixture, making sure to end with a layer of sauce. Sprinkle the leftover mozzarella and Parmesan over the top.
Bake the dish in the oven for 25 to 35 minutes.