Aunt Marita’s Lasagna

Name: Aunt Marita’s Lasagna
Total time: 4800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cube extra firm tofu; 1 box rippled edge Lasagna noodles, uncooked; 4 cups (2 lbs) ricotta cheese - kite hill; 1/4 cup grated parmesan cheese - follow your heart; 4 eggs; 1 pack provolone cheese - Daiya; 1 package shredded mozzarella; 3 shakes of garlic powder; 3 shakes of pepper; 3 1/2 cups (32 oz) Prego Traditional spaghetti sauce

Kathleen @kloftus20

Cleveland, Ohio, United States

dairy free edition

Kathleen @kloftus20

Cleveland, Ohio, United States

dairy free edition

Saved

Ingredients

1 hr 20 min

6 servings

1 cubeextra firm tofu
1 boxrippled edge Lasagna noodles, uncooked
4 cups (2 lbs)ricotta cheese - kite hill
1/4 cupgrated parmesan cheese - follow your heart
4eggs
1 packprovolone cheese - Daiya
1 packageshredded mozzarella
3shakes of garlic powder
3shakes of pepper
3 1/2 cups (32 oz)Prego Traditional spaghetti sauce

Saved

Steps

1 hr 20 min

1

Preheat oven to 350
2

Drain and pat dry tofu block
3

Brown tofu in skillet, season with 3 shakes each of garlic powder and pepper
4

Mix tofu with spaghetti sauce in large pot
5

Coat bottom of pan with light layer of sauce mixture
6

Add layer of noodles
7

Add and spread more sauce to coat noodles
8

Stir together eggs and ricotta in large bowl
9

Add all of egg mixture to pan- spread it out
10

Sprinkle a layer of parmesan cheese on top
11

Add layer of provolone cheese slices- overlapping a little is good
12

Sprinkle light layer of mozzarella on top
13

Add a little more sauce
14

Add layer of noodles
15

Spread rest of remaining sauce on top
16

Cover pan with aluminum foil and cook at 350 for an hour
17

Remove from oven and sprinkle more mozzarella on top
18

Place back in oven and cook another 10 minutes uncovered or until the top is your desired crispiness