Tofu Lasagna with Sundried Tomato and Artichoke

Ingredients

• 2 cups sliced organic artichoke hearts
• 1 1/2 cup organic sundried tomato, sliced
• 3 cups cooked organic spinach, chopped and drained well
• 2 cloves organic garlic, minced
• 1 package Nasoya Organic Firm Tofu, cut into 1/8" thick slices
• 1 package Nasoya Organic Silken Tofu
• 1 package Nasoya All-Natural Egg Roll Wraps
• 1 1/2 cup part skim milk organic mozzarella cheese, shredded and divided into 4 equal portions
• 1/2 cup organic tomato soup
• 4 Tablespoons water
• 4 fresh organic basil leaves, chopped

Preparation

1. Whip the silken tofu, garlic, and 2 tablespoons of water until smooth. Divide into 4 equal parts. Spray a 6" x 12" lasagna pan with non-stick spray.
2. Pour 2 Tablespoons water in the bottom of the pan. Line the bottom of the pan with 2 egg roll wraps.
3. Next, layer with all of the sliced artichokes. Spread 1 portion of the silken tofu mix on the artichokes. Then sprinkle 1st portion of the mozzarella cheese. Lay 2 more egg roll wrappers on top of the cheese.
4. Next, layer the sundried tomatoes on the wrappers. Spread the 2nd portion of silken tofu on the sundried tomatoes. Sprinkle the 2nd portion of the mozzarella cheese. Lay 2 more egg roll wraps on the cheese.
5. Spread all the spinach on the on the wraps. Spread the 3rd portion of silken tofu onto the spinach. Sprinkle the 3rd portion of cheese onto the tofu.
6. Lay 2 more egg roll wraps. Layer the think sliced firm tofu on the wraps. Spread the last portion of silken tofu mixture. Lay 2 more egg roll wraps. Top with tomato soup and last portion of cheese.
7. Bake in pre-heated 350° oven for about 1/2 hour. Allow to cool for 5 minutes then serve.

Source

Vitasoy

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