Layered Vegetable and Pasta Bake

Recipe

Layered Vegetable and Pasta Bake

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Recipe Data

12
Servings

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1(14 oz) package soft tofu, drained
    1(26 oz) jar Hy-Vee three-cheese pasta sauce, divided
    9no-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

    Directions

    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.

    Nutrition facts

    Servings

    180 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 25mg
    • Sodium: 350mg
    • Total Carbohydrates: 19g
    • Protein: 12g

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 15%
    0%
    Iron 6%
    0%
    Calcium 20%