Lasagna

Main Dishes

NuSci recipe archive

Serves
6–8

Prep time
See recipe

Cook time
See recipe

Ingredients

  • 2 25 oz jars no-oil spaghetti sauce
  • 1 8 oz package whole wheat lasagna noodles
  • 3 12 oz boxes lite tofu
  • 1 tablespoon dried basil or ¼ cup chopped fresh basil
  • 2 tablespoons dried parsley leaves or ¼ cup chopped fresh parsley
  • 1–2 teaspoons salt, to taste
  • ½ teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons minced garlic (12–18 cloves)

Instructions

  1. Bring a large pot of water to a boil. Boil the lasagna noodles according to the package instructions, then drain and rinse.
  2. Preheat the oven to 400°F.
  3. In a large bowl, mash and stir together the tofu, basil, parsley, salt, pepper, lemon juice, and garlic.
  4. In a 9×13-inch casserole dish, layer ¼ of the pasta sauce, ⅓ of the noodles, and ⅓ of the tofu mixture. Repeat twice, then top with the remaining sauce.
  5. Cover the pan with foil and bake for 30 minutes. Serve hot.

Source: NuSci legacy recipe archive.