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Low-fat Vegetarian Tex-Mex Lasagna
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Brief Description
Lasagna made with layers of taco-seasoned tofu and corn along with lasagna noodles and cheese.
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Main Ingredient
tofu
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Category: Vegetarian
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Cuisine: Mexican
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Prep Time: 30 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Newspaper article does not reference how much salsa is required for the recipe.
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Posted By: MarySue
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Posted On: May 05, 2020
Number of Servings:
Ingredients:
- 2 tablespoons - canola oil
- 12 ounces - extra-firm tofu diced
- 2 - onions chopped
- 1 cups - frozen corn
- 1 packages - taco seasoning mix (1.25 oz.)
- 1/2 cups - water
- 1/2 pounds - lasagna noodles cooked al dente
- 1 packages - 8 oz. shredded low-fat sharp cheddar cheese
- - salsa
Directions:
Heat oven to 350 degrees F; heat oil in a medium skillet over medium heat. Add tofu and onions; cook until onions are translucent, about 3 minutes.
Add corn, taco seasoning and water; cook, stirring occasionally, until mixture thickens, about 5 minutes.
Spread half of tofu mixture in bottom of 13-by-9-inch baking pan; cover with a layer of noodles. Spoon half of salsa over the noodles; cover with half of the cheese. Repeat the layers.
Bake until golden and bubbly, about 45 minutes.
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