Shroomivore’s Tofu Lasagna

May 10, 2023May 10, 20230 2
Shroomivore's Tofu Lasagna that satisfies the cravings without the guilt
in Main

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

32 ounces silken tofu
1/2 teaspoon ground nutmeg
2 eggs
1 1/2 cups parmesan cheese , shredded
8 -16 ounces mozzarella cheese , shredded
18 lasagna noodles
1 tablespoon olive oil
1/2 onion , chopped
4 garlic cloves , crushed
16 ounces mushrooms , roughly chopped
2 cans tomato sauce
2 tablespoons brown sugar
1 1/2 teaspoons balsamic vinegar
1/2 teaspoon red pepper flakes
1 teaspoon fennel seed
1 teaspoon dry basil
1 teaspoon dried thyme
1 teaspoon dry oregano
2 teaspoons salt
1 teaspoon black pepper , divided
2 tablespoons dried parsley , divided

Nutrision Information

Servings Per Recipe
12
Calories
351
Sugar
7g
Fat
16g
Shroomivore's Tofu Lasagna is an ultimate comfort food that you can indulge in without the guilt. The richness of this dish comes from the use of silken tofu, which gives it a creamy texture and mild flavor. Mushrooms add an umami flavor to the tasty lasagna, making it a crowd-pleaser even for meat lovers. This is a perfect dish for a winter night in or a Sunday family dinner. The best part is, it is easy to customize and tastes even better as leftovers.

Instructions

1.Preheat the oven to 375°F.
2.Combine tofu, nutmeg, and eggs in a food processor and blend until smooth. Add in parmesan cheese and half of the mozzarella cheese and pulse until well combined.
3.Cook lasagna noodles according to package instructions in a large pot of salted boiling water. Drain and set aside.
4.In a large skillet, heat olive oil, and sauté onion and garlic over medium heat for 3-4 minutes until softened.
5.Add mushrooms and stir for 5-6 minutes until they are tender and browned. Add tomato sauce, brown sugar, balsamic vinegar, red pepper flakes, fennel seeds, basil, thyme, oregano, salt, and half of the black pepper. Stir and let it simmer for 5 minutes.
6.Spread a layer of mushroom sauce in the bottom of a 9x13-inch baking dish. Add a layer of noodles. Spread tofu mixture over the noodles. Repeat layering with mushroom sauce, noodles, and tofu mixture. Cover the top with the remaining mozzarella cheese, parmesan cheese, black pepper, and dried parsley.
7.Bake for 45 minutes until lasagna is bubbly and the cheese is golden brown. Let it cool for 10 minutes before serving.

PROS

This vegetarian lasagna is healthy and packed with protein.

It is lower in calories and fat compared to traditional meat lasagna.

The tofu and mushroom sauce are a match made in heaven.

CONS

Silken tofu can be difficult to find in some grocery stores.

The recipe takes time and effort to prepare.
It is not suitable for a busy weeknight dinner.

HEALTH & BENEFITS

Tofu, the main ingredient of this lasagna, is low in calories, cholesterol, and fat. It is an excellent source of protein and iron.
Mushrooms are also good for health, rich in nutrients and low in calories. They are a good source of vitamin D and antioxidants.
Eating mushroom regularly may help lower the risk of developing chronic diseases such as cancer, diabetes, and heart disease.

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