Here is a great, yummy, filling, and HEALTHY recipe perfect in time for the weekend! Trust me you will love this, check it out, prep it out, take a bite, and let me know what you think:)
Ingredients
- 1/2 (12 ounce) package uncooked lasagna noodles- whole wheat
- 2 eggs (I use one whole, one egg white)
- 1/4 teaspoon salt
- 1/2 packet of uncooked spinich
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup spaghetti sauce
- 2 tablespoons milk
- 1 tablespoon dried parsley
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (12 ounce) package firm tofu, crumbled
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl combine tofu, eggs,spinich, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9×13 inch baking dish.
- Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
- Bake in preheated oven for 25 to 35 minutes.
Nutritional Information 
Amount Per Serving Calories: 324 | Total Fat: 14.5g | Cholesterol: 88mg
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