New Recipe: Tofu Lasagna!
This one is for you Mari, ha ha 😉
Last night at our girl’s night potluck dinner, I had main course. So, I decided to use the tofu in my refrigerator in a new way: Tofu Lasagna!
I used this recipe from allrecipes.com but made my own modifications: I didn’t have parsley and so I added some oregano and garlic to the mix. I used soymilk instead of regular milk because it was all I had. I also used more spaghetti sauce than it called for (super chunky vegetable) to cover the noodles and I didn’t end up using all the pasta I cooked. The only thing was the pasta was not whole grain as I had trouble finding any at my store. Oh well!
Mixing the sauce ingredients:
Layering in the pan:
Going into the oven:
And coming out…it smelled so good!
My portion served with a salad + snap peas and some garlic bread 🙂
One serving of this was enough for me, it was quite filling! I cut the dish into 9 (not quite equal) servings and I had leftovers…one for lunch today and two in the freezer for a later time. This recipe was really quick and easy to make, especially for a group setting.
I think if I made it again, I would reduce the cheese on top just a bit and maybe experiment with making my own sauce instead of relying on the jar. But it was great nonetheless!
Happy almost Friday 🙂