Cauliflower and Tofu Lasagna with Butternut Squash Sauce Recipe

Cauliflower and Tofu Lasagna with Butternut Squash Sauce Recipe

Those of you who are regular readers of my blog already know about my stockpile of Dave’s Gourmet Pasta Sauce. We’ve been using the sauce on pasta every week since January, but I wanted to try to do something different with it. We never really get tired of the pasta + veggie combo, but I wanted to adapt the dish we’ve been making with the Butternut Squash sauce into a cauliflower and tofu lasagna. Could I do it? Would it be a success like my Chicken Florentine Casserole Redux? Or a massive failure like my attempt at vegetarian meatloaf?

Ingredients

  • 1 small head of cauliflower, cut into small florets
  • 1 medium yellow onion, quartered into wedges and separated
  • Olive oil cooking spray/ mister
  • Salt and pepper to taste
  • 1-12 oz. package of extra firm tofu, drained, pressed for 30 minutes (I use the Tofu Xpress ), and crumbled
  • 1 teaspoon garlic powder
  • 2 cups of butternut squash pasta sauce (like Dave's Gourmet )
  • 9 whole wheat lasagna noodles, cooked according to package
  • 1/2 cup Parmesan cheese (omit for vegan version)
Read the whole recipe on Oh My Veggies