Recipe for Nasoya Vegetarian Tofu Lasagna with Eggplant 
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Yield:
16
Ingredients:
Amount Ingredient
1 lrg eggplant thinly sliced
1 med chopped onion
2 x cloves garlic minced
2 tsp olive oil
1 x 16 oz pkg Nasoya Firm Tofu drained and crumbled
1 pkt New-Menu Tofu-Mate Mediterranean dry
seasoning mix
30 oz prepared spaghetti sauce
Water
18 x Nasoya egg roll wrappers (one package)
8 oz shredded part-skim mozzarella cheese
Instructions:
Instructions: Place eggplant on baking sheet greased with cooking spray; bake in 400F oven until tender, 18-20 minutes.

In skillet, cook onion and garlic in oil until soft, 6-8 minutes. Remove from heat and stir in Tofu and NewMenu TofuMate Mediterranean dry seasoning.

Measure spaghetti sauce; add water to make total of 4 cups of sauce. Spread 2/3 cup sauce in 9X13-inch baking dish. Arrange lasagna in 5 layers; for each layer, use 4 egg roll wrappers (OK to overlap), 2/3 cup sauce, and a portion of tofu mixture, eggplant, and mozzarella cheese. Top final layer with remaining 2/3 cup sauce. Sprinkle Parmesan cheese over sauce.

Cover with foil and bake in a preheated oven for 45 minutes. Let stand for 10 minutes before cutting into squares.

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