Vegetable Lasagna Recipe
Roasted vegetable lasagna with creamy tofu filling, spaghetti sauce, and melted parmesan. A satisfying, flavorful dish ready in under an hour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Blender
- Baking dish
- Baking sheet
- Parchment paper
- Oven
- Grater
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Paper towel
- Pot
- Colander
- Spatula
- Aluminum foil
- Airtight container
Ingredients
- 125 gms Squash (finely sliced)
- 125 gms Zucchini (sliced)
- 2 Brinjal (small, sliced)
- 200 gms Spaghetti Sauce
- Olive Oil as required
- Salt as per taste
- Black Pepper Powder as per taste
- 3/4 cup Parmesan Cheese (grated)
- 3 Lasagna Sheets (cooked as per packet instructions)
- 100 gms Tofu (drained)
- 1 tbsp Milk
- 1 tsp Lemon Juice
- 3/4 tsp Sugar
- 1/4 tsp Salt
- Basil Leaves (few, sliced)
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