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Prep time
25 minutes
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Cook time
2 hours
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serves
8
Author Notes
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.
—Brian Coppola
Ingredients
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5
Tofu Skin sheets (package of 10, 8 x 10 inches)
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6
cut up 6 meatballs (leftover from Sunday Sauce recipe)
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4
cut up 4 Italian sausage (leftover from Sunday Sauce recipe)
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30 ounces
leftover Sunday sauce
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8 ounces
ricotta
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16 ounces
shredded mozzarella
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8 ounces
shredded parmesan reg.
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3 tablespoons
onion powder
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2 tablespoons
white pepper
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1
egg
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4 tablespoons
Italian seasoning
Directions
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Cut 4 tofu sheets in half, lengthwise, and cut the 5th one into 4 equal pieces, widthwise.
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Mix the ricotta thoroughly with the egg, onion powder, and white pepper.
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Put a thin layer of sauce in the bottom of a 9 x 13 glass baking dish.
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Place a layer of tofu sheets (2 long, side by side, then one of the smaller pieces crosswise to cover the bottom)
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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).
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Add the ricotta to top the tofu, then the third layer of tofu.
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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.
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Put the remaining mozzarella and the parmesan onto the tofu, and dust with the Italian Seasoning.
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Cover with non-stick foil, and bake for 1.5 hours at 325F
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Raise the temperature to 350F, uncover and bake for another 15 minutes.
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