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Taotaomona Tofu Lasagna
From the kitchen of SunSoy® Island Fresh Tofu

1 package SunSoy® Island Fresh Tofu
2 Tbs Finadene Sauce
1 (8 oz) package lasagna noodles
splash of olive oil
half pound fresh mushrooms, thinly sliced
4 cloves garlic, finely chopped
1/2 tsp salt
1/4 tsp pepper
3 boonie peppers, finely crushed (optional)
3 cups spaghetti sauce
1/4 cup parmesan cheese, grated
8 oz mozzarella cheese, grated
8 oz ricotta cheese
1/4 cup fresh parsley, chopped

Cut Tofu into 4 slices and saute them in a nonstick skillet with the finadene; dice them into thin half inch squares.

Cook and drain lasagna noodles. Set aside. Pour a splash of olive oil in large skillet. Add mushrooms, garlic, salt, pepper and boonie pepper. Cook until mushrooms are tender. Stir in sauce and tofu. Heat through. Combine mozzarella and parsley in another bowl.

In a 9 inch X 12 inch pan, layer half of each of the ingredients: noodles, sauce, ricotta cheese, mozzarella mixture and parmesan cheese. Repeat. Bake at 350F degrees for 45 minutes or until hot and bubbly. Let stand for 15 minutes before cutting.

Yield: 6 to 8 Servings

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