Tofu Sheet Lasagna
Brian Coppola
Photo by Brian Coppola
- Serves
- 8
- Prep Time
- 25 Minutes
- Cook Time
- 2 Hours
How could I not think of this before? Tofu skin sheets as a lasagna noodle replacement.
I am figuring that if you are here reading this that you know how to make a lasagna. All I am doing is telling you that using tofu skins is a win for a low carb recipe.
I had about 30 oz of leftover sauce (see my recipe for "Sunday Sauce") with 6 meatballs and 4 Italian sausages.
Ingredients
- 5 Tofu Skin sheets (package of 10, 8 x 10 inches)
- 6 cut up 6 meatballs (leftover from Sunday Sauce recipe)
- 4 cut up 4 Italian sausage (leftover from Sunday Sauce recipe)
- 30 ounce leftover Sunday sauce
- 8 ounce ricotta
- 16 ounce shredded mozzarella
- 8 ounce shredded parmesan reg.
- 3 tablespoon onion powder
- 2 tablespoon white pepper
- 1 egg
- 4 tablespoon Italian seasoning
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Directions
- Step 1
Cut 4 tofu sheets in half, lengthwise, and cut the 5th one into 4 equal pieces, widthwise.
- Step 2
Mix the ricotta thoroughly with the egg, onion powder, and white pepper.
- Step 3
Put a thin layer of sauce in the bottom of a 9 x 13 glass baking dish.
- Step 4
Place a layer of tofu sheets (2 long, side by side, then one of the smaller pieces crosswise to cover the bottom)
- Step 5
Add a bit of sauce to the tofu and top with half of the cut meat, then about 6 oz mozzarella; add another tofu layer (crosswise piece at the opposite end from the location of the first one, and keep alternating its position in the subsequent layers).
- Step 6
Add the ricotta to top the tofu, then the third layer of tofu.
- Step 7
Add a bit of sauce to the tofu and top with half of the cut meat, then about 6 oz mozzarella; add the final tofu layer.
- Step 8
Put the remaining mozzarella and the parmesan onto the tofu, and dust with the Italian Seasoning.
- Step 9
Cover with non-stick foil, and bake for 1.5 hours at 325F
- Step 10
Raise the temperature to 350F, uncover and bake for another 15 minutes.