Tofu Lasagna

Name: Tofu Lasagna
Total time: 50 min
Yield: 543.2 g
Ingredients: Low-Salt High Calcium & Vitamin Cheese 18 g; Premium Korean Tofu 190 g; Gomgom Fresh Mozzarella Cheese 25 g; Allulose Syrup 40 spoon; Avocado Oil 10 g; Whole Black Pepper 5 g; Divella Whole Tomato 135 g; Cheongyang Chili Pepper 5.2 ea; Onion 50 g; Shiitake Mushroom 30 g; Celery Stick 35 g

Cook 50 min Difficulty NORMAL 451 kcal

#Tofu Dish #Low Carb #Diet Meal #Gluten Free #Lasagna #Italian Cuisine #Oven Baked #Easy Recipe #Cheese Recipe #Tomato Sauce

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Ingredients

Main ingredients

Low-Salt High Calcium & Vitamin Cheese 18 g
Premium Korean Tofu 190 g
Gomgom Fresh Mozzarella Cheese 25 g
Allulose Syrup 2 spoon
Avocado Oil 10 g
Whole Black Pepper 5 g
Divella Whole Tomato 135 g
Cheongyang Chili Pepper 1 ea
Onion 50 g
Shiitake Mushroom 30 g
Celery Stick 35 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 49.83 g 35%

Protein 27.66 g 19%

Fat 28.8 g 46%

Serving size 543.2g

Cooking steps

1

Remove moisture from the tofu with a paper towel, then cut into 1 cm thick slices.
2

Stir-fry minced beef, diced onion, and chopped garlic in a pan.
3

Add tomato sauce and season with salt and pepper.
4

In a heat-resistant dish, layer tofu, tomato sauce, and mozzarella cheese in order.
5

Bake in a preheated oven at 180°C for 20 minutes.

Tofu Lasagna

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