Vegetarian Lasagna
- 1 lb no-boil lasagna noodles
- 5 cups (usually 1 1/2 jars) of tomato sauce (I like Whole Foods 365 Brand, no added sugars or preservatives)
- 1 15-ounce package of extra firm tofu
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 3/4 cups shredded Parmesan cheese
- 1 15-ounce can jarred roasted peppers (or roast 2 red peppers yourself)
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon nutmeg
- salt and pepper to taste
- This recipe is vegetarian
- Condiments
- Tomato sauce (5 cups)
- Cooking & Baking
- Nutmeg (1/8 teaspoon)
- Paprika, smoked (1/2 teaspoon)
- Peppers, jarred roasted (1 15-ounce can)
- Salt and pepper (1)
- Pasta & Grains
- No-boil lasagna noodles (1 lb)
- Dairy
- Mozzarella cheese (2 cups)
- Parmesan cheese (3/4 cups)
- Ricotta cheese (1 cup)
- Refrigerated
- Tofu, extra firm (1 15-ounce package)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published October 12, 2011 (1 year ago).
41 people saved this recipe.
