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Layered Vegetable and Pasta Bake

15 Ratings
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Serves: 12

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All you need:

  • 1 (14 oz) package soft tofu, drained
  • 1 (26 oz) jar Hy-Vee three-cheese pasta sauce, divided
  • 9 no-boil lasagna noodles, divided
  • 1 (16 oz) package Hy-Vee California blend frozen vegetables, thawed, divided
  • 1 (8 oz) package Hy-Vee shredded mozzarella cheese, divided

All you do:

  1. Preheat oven to 350 degrees.
  2. Place drained tofu in a bowl and mash until almost smooth. Set aside.
  3. Spread one-fourth of the pasta sauce in the bottom of a 13-by-9-inch baking dish. Top with 3 lasagna noodles. Carefully spread one-third of the mashed tofu on the noodles and one-fourth of the pasta sauce. Sprinkle with one-third of the thawed vegetables and one-third of the cheese.
  4. Repeat layers twice more, beginning with noodles and ending with cheese: noodles, tofu, sauce, vegetables, cheese. Cover with foil.
  5. Bake 35 to 40 minutes or until noodles are tender. Uncover pan during last 5 minutes of baking.
  6. Let stand 5 minutes before serving.

Daily Values:

15% vitamin A 20% calcium
15% vitamin C 6% iron

Nutrition Facts per serving:

Calories: 180 Protein: 12g
Carbohydrate: 19g Saturated Fat: 2.5g
Cholesterol: 25mg Sodium: 350mg
Dietary Fiber: 2g Sugars: 6g
Fat: 6g Trans fats: 0g
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