Vegetable Tofu Lasagna

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 package large square wonton wrapper
• 1 (14 ounce) package firm tofu or 1 (14 ounce) package extra firm tofu, drained and crumbled
• 1 large eggplant, cut into 1/4 inch thick slices
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 2 teaspoons dried basil leaves
• 1 (28 ounce) jar spaghetti sauce
• water
• 1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
• 1/3 cup grated parmesan cheese

Recipe

• 1 preheat oven to 400 degrees.
• 2 place eggplant on baking sheet greased with cooking spray and bake until tender, about 18 to 20 minutes.
• 3 in skillet, stir and cook onion and garlic in oil until soft, 6 to 8 minutes.
• 4 remove from heat and stir in tofu and basil.
• 5 measure spaghetti sauce and add enough warer to make 4 cups sauce.
• 6 spread 2/3 cup sauce in 9 by 13-inch baking dish.
• 7 arrange lasagna in 4 layers; use 4 wrappers overlapping for each layer, 2/3 cup sauce and a portion of tofu mixture, eggplant, and mozzarella cheese.
• 8 cover with a layer of wrappers and top with remaining sauce.
• 9 sprinkle on parmesan cheese.
• 10 cover with foil and bake in 375 degree oven for 45 minutes.
• 11 let stand 10 minutes before serving.