Tofu Lasagna

Yield: 8 servings

Ingredients

2 pounds firm tofu

1/4 cup olive oil

1/8 cup fresh lemon juice

1 teaspoon salt

1 teaspoon dried oregano

2 Tablespoons fresh minced basil, or 2 teaspoons dried basil

8 ounces lasagna noodles (9 large)

1 jar (32 ounce) Italian-style tomato sauce

1 cup shredded mozzarella cheese

1/3 cup black olives, sliced, for garnish (optional)

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Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 396

Calories From Fat: 162

Total Fat: 18g

Sodium: 429mg

Total Carbohydrates: 35g

Protein: 27g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 350 degrees F

Wrap the tofu in a clean towel and place a heavy pan on top for 15 minutes to remove excess water. Remove towel and combine tofu in a food processor with the olive oil, lemon juice, salt, oregano and basil in a food processor; process until smooth.

Cook the lasagna noodles according to package directions until tender, but firm.

Spray a 9x13 inch casserole or baking pan with nonstick cooking spray.

Cover the bottom of the dish with a third of the sauce.

Add a third of the noodles and spread with half the tofu mixture and half of the remaining sauce.

Add another third of the noodles, the remainng tofu, the remaining noodles, then the remaining sauce.

Top with the grated mozzarella and black olives, if desired. Cover the pan with foil and bake for 20 minutes; remove foil and bake 20 minutes longer.

Remove from oven and let rest for 5 minutes before serving.

Please note that some ingredients and brands may not be available in every store.

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