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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. In a large bowl crumble in the drained and rinsed Hard Tofu. | 3. Add 12 oz of the Shredded Mozzarella, Ricotta Cheese, and spices (also, try portabello mushrooms, cooked diced chicken, spinach, broccoli, etc for added flavor). | 4. Fold together everything in the bowl with a large spoon- Set aside. | 5. In a 9" x 13" pan, spoon a layer of spaghetti sauce (using a flavored sauce- like mushroom- would save you from adding mushrooms separately). | 6. Then add a layer of lasagne noodles (Because the noodles are usually not long enough for this pan, I usually rip one noodle in half to use vertically and then 3 horizontally, like an elongated"E"). | 7. Spoon on a layer of filling, then a layer of sauce, then a layer of noodles (this time a backwards"E"). | 8. Continue layering like this until you run out of ingredients (even throwing some extra filling or sauce on top is fine). | 9. Top with remaining 4 oz mozzarella and some parsley. | 10. Cook for 45 min to 1 hr, or until hot and bubbly. | 11. Cut in squares. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	1	box	cooked drained	-	-	-	-
tofu	1	package	drained rinsed firm	-	-	-	-
mozzarella cheese	16	ounces	shredded	1469.6377	123.4677	61.5071	81.0569
ricotta cheese	16	ounces		789.2499	13.7892	51.0744	58.8762
spaghetti sauce	2	jars		-	-	-	-
parsley				-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.