1 pkg no-boil lasagna noodles
Eggplant Lasagna
1 pkg shredded mozzarella & cheddar vegan cheese
1 jar Prego Italian sauce (Garden Style)
spray olive oil
1 eggplant, pared and cut into 1/2″ pieces
1 pkg firm tofu, drained and crumbled
Spray bottom of oven-proof pan and layer 1 cup Italian sauce, noodles, tofu, and cheese. Repeat layer with sauce, noodles, tofu, and cheese. Then finish with sauce, noodles, and cheese. Cover with aluminum foil and bake at 350 in oven for 1 hour. Remove aluminum foil for the last 20 minutes. Serve and enjoy!!
Delicious Eggplant Lasagna will feed a crowd and fill them up with flavor and nutrition!