Lasagne

Lasagne -

Lasagne (Italian pronunciation: [laˈzanne], singular lasagna) are a wide, flat pasta shape, and possibly one of the oldest types of pasta. The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.

Lasagne originated in Italy, traditionally ascribed to the city of Napoli (Campania), where the first modern recipe was created and published and became a traditional dish. Traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), miscellaneous vegetables (e.g., spinach, zucchini, mushrooms) and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked.

Traditionally, pasta dough prepared in Southern Italy used semolina and water and in the northern regions, where semolina was not available, flour and eggs. Today in Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina (from durum wheat).

Emilia-Romagna’s intensive farming economy in the northern region of Italy results in plentiful dairy and meat products, and their commonality in regional cooking – more so than the olive oil found in southern regions of Italy. Pastas from Emilio-Romano and its capital, Bologna, are almost always served with a ragù, a thick sauce made from ingredients such as onions, carrots, finely chopped pork and beef, celery, butter, and tomatoes.

Browse through a wide range of Lasagna recipes -

Homemade Lasagna

Chicken Lasagna

Tofu Lasagna

Lasagna Alfredo

Sauceless Garden Lasagna

Vegetarian Four Cheese Lasagna

Black Bean Lasagna

Simple Spinach Lasagna

Eggplant and Goat Cheese Lasagna

Chicken and Spinach Alfredo Lasagna

Eggplant and Ground Beef Lasagna

Sausage and Zucchini Lasagna

Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Slow Cooker Lasagna

Southwestern Chicken Lasagna

Lasagna Alfredo

Lasagna Alfredo -

Lasagna Alfredo with chicken, ricotta and spinach. Serve with diced tomato as a garnish.

Ingredients:

 1 (16 ounce) package lasagna noodles
 1 (10 ounce) package frozen chopped spinach
 3 cooked, boneless chicken breast halves, diced
 2 (16 ounce) jars Alfredo-style pasta sauce
 4 cups shredded mozzarella cheese
 2 pints ricotta cheese
 salt and ground black pepper to taste

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
Bake 50 to 60 minutes, until top is brown and bubbly.

Southwestern Chicken Lasagna

Southwestern Chicken Lasagna -

A spicy, cheesy, Mexican flavored dish assembled and baked much like lasagna.

Ingredients:

 3 cups chopped, cooked chicken breast meat
 2 tablespoons butter
 2 large onions
 1 teaspoon fresh chopped jalapeno peppers
 2 tablespoons minced garlic
 2 teaspoons dried basil
 1 teaspoon dried oregano
 2 cups spaghetti sauce
 2 cups tomato sauce
 1/2 cup fresh salsa
 16 ounces shredded mozzarella cheese
 16 ounces shredded Cheddar cheese
 15 (6 inch) corn tortillas

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.
In a lightly greased 9x13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.

Slow Cooker Lasagna

Slow Cooker Lasagna -

This recipe is so easy, you might think that you are doing something wrong. It is delicious!

Ingredients:

 1 pound lean ground beef
 1 onion, chopped
 2 teaspoons minced garlic
 1 (29 ounce) can tomato sauce
 1 (6 ounce) can tomato paste
 1 1/2 teaspoons salt
 1 teaspoon dried oregano
 1 (12 ounce) package lasagna noodles
 12 ounces cottage cheese
 1/2 cup grated Parmesan cheese
 16 ounces shredded mozzarella cheese

Directions:

In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover, and cook on LOW setting for 4 to 6 hours.

Italian Sausage and Mushroom Lasagna with Bechamel Sauce

Italian Sausage and Mushroom Lasagna with Bechamel Sauce -

The bechamel adds a little something special to this wonderful lasagna. Here part skim ricotta and mozzarella and low-fat milk has been used to cut some of the fat in this dish. You won't notice the difference.

Ingredients:

 cooking spray
 1/2 pound bulk mild Italian sausage
 3 tablespoons butter
 3 tablespoons all-purpose flour
 2 cups low-fat milk
 1 pinch salt
 1 pinch ground nutmeg
 1 egg
 1 (15 ounce) container part-skim ricotta cheese
 1 tablespoon dried parsley
 2 (24 ounce) jars marinara sauce, divided
 1 (9 ounce) package no-boil lasagna noodles, divided
 1 cup chopped cremini mushrooms, divided
 1 (16 ounce) package shredded part-skim mozzarella cheese, divided
 1/2 cup grated Parmesan cheese, divided

Directions:

Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside.
To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside.
In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil.
Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.

Sausage and Zucchini Lasagna

Sausage and Zucchini Lasagna -

A very filling twist on a traditional lasagna.

Ingredients:

 1/4 cup spaghetti sauce
 1 tablespoon vegetable oil
 1 pound bulk pork sausage
 2 zucchini, quartered and sliced
 1 pound ricotta cheese
 1 egg white
 8 ounces shredded mozzarella cheese
 1/4 cup grated Parmesan cheese
 6 no-boil lasagna noodles, or more if needed
 2 cups spaghetti sauce, divided
 1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). Pour about 1/4 cup of spaghetti sauce into the bottom of a 9x13-inch baking dish.
Heat vegetable oil in a large skillet over medium heat; cook and stir the sausage and zucchini until the meat is no longer pink and the zucchini pieces are tender, 10 to 12 minutes. Drain excess fat from the skillet, and set the sausage mixture aside. While the sausage and zucchinis are cooking, mix together the ricotta cheese, egg white, mozzarella cheese, and 1/4 cup of Parmesan cheese in a bowl until well combined.
Place 3 lasagna noodles into the bottom of the baking dish on top of the spaghetti sauce, overlapping noodles slightly if necessary. Spread half the sausage-zucchini mixture on top of the noodles. Spread half the cheese mixture over the meat and zucchini, and pour 1 cup of spaghetti sauce evenly over the cheese mixture. Spread the sauce over the cheese mixture with a spoon or spatula. Repeat layers, starting with 3 more noodles, the rest of the sausage mixture, the rest of the cheese mixture, and 1 more cup of spaghetti sauce. Sprinkle the top with 1/2 cup of Parmesan cheese.
Bake in the preheated oven until the lasagna is bubbling and the Parmesan cheese has browned, about 45 minutes.

Homemade Lasagna

Homemade Lasagna -

This is a special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere. Serve with a leafy green salad and crusty garlic bread, if desired.

Ingredients:

 1 (16 ounce) package lasagna noodles
 1/2 pound ground pork
 1/2 pound lean ground beef
 1 (8 ounce) can tomato sauce
 1 (28 ounce) can crushed tomatoes
 1 tablespoon chopped fresh parsley
 1 clove garlic, crushed
 1/2 teaspoon dried oregano
 1/2 cup minced onion
 1/8 teaspoon white sugar
 1 1/2 teaspoons dried basil
 1 1/2 teaspoons salt
 1 pound small curd cottage cheese
 3 eggs
 3/4 cup grated Parmesan cheese
 2 teaspoons salt
 1/4 teaspoon ground black pepper
 1 pound shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Eggplant and Ground Beef Lasagna

Eggplant and Ground Beef Lasagna -

This recipe came out as a yummy combo of the lasagna and moussaka! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.

Ingredients:

 9 lasagna noodles
 1/2 pound ground beef
 1 onion, chopped
 4 fresh mushrooms, sliced
 2 cloves garlic, crushed
 2 (14.5 ounce) cans Italian-flavored crushed tomatoes
 1 eggplant, peeled and thinly sliced
 2 cups mozzarella and cheddar cheese blend

Directions:

Preheat the oven to 350 degrees F (175 degrees C).
Grease the bottom and sides of 9x13 inch baking dish.
Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
Layer noodles on top of sauce.
Spread a thin layer of sauce on top of noodles.
Place a layer of eggplant slices on top of noodle and sauce layer.
Sprinkle about one-fourth of the cheese on top of eggplant slices.
Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

Chicken Lasagna

Chicken Lasagna -

Lasagna made with ground chicken or turkey in a white sauce. Serve with a green salad and you have a complete meal!

Ingredients:

 6 lasagna noodles, cooked and drained
 1 pound ground chicken
 1/2 cup chopped onion
 1/2 cup chopped green bell pepper
 1 (10.75 ounce) can condensed cream of mushroom soup
 1 (10.75 ounce) can condensed cream of chicken soup
 1 (5 ounce) can evaporated milk
 1 pound shredded mozzarella cheese
 1 (8 ounce) container cottage cheese

Directions:

Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.
In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.
To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.

Chicken and Spinach Alfredo Lasagna

Chicken and Spinach Alfredo Lasagna -

A different, yet wonderful twist on normal lasagna!

Ingredients:

 1 (8 ounce) package lasagna noodles
 3 cups heavy cream
 2 (10.75 ounce) cans condensed cream of mushroom soup
 1 cup grated Parmesan cheese
 1/4 cup butter
 1 tablespoon olive oil
 1/2 large onion, diced
 4 cloves garlic, sliced
 5 mushrooms, diced
 1 roasted chicken, shredded
 salt and ground black pepper to taste
 1 cup ricotta cheese
 1 bunch fresh spinach, rinsed
 3 cups shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

Eggplant and Goat Cheese Lasagna

Eggplant and Goat Cheese Lasagna -

This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!

Ingredients:

 cooking spray
 1 large eggplant, sliced into 1/4 inch rounds
 1 (28 ounce) jar garden vegetable pasta sauce
 1 (11 ounce) log goat cheese, sliced

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch baking dish with cooking spray.
Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
Pour one fourth of pasta sauce on top of eggplant layer.
Dot pasta sauce layer with one fourth of goat cheese slices.
Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

Simple Spinach Lasagna

Simple Spinach Lasagna -

So yummy! You can also substitute ground turkey or another veggie for the spinach.

Ingredients:

 1 tablespoon extra virgin olive oil
 2 (10 ounce) packages frozen chopped spinach
 1/2 onion, chopped
 1/2 teaspoon dried oregano
 1/2 teaspoon dried basil
 2 cloves garlic, crushed
 1 (32 ounce) jar spaghetti sauce
 1 1/2 cups water
 2 cups non-fat cottage cheese
 1 (8 ounce) package part skim mozzarella cheese, shredded
 1/4 cup grated Parmesan cheese
 1/2 cup chopped fresh parsley
 1 teaspoon salt
 1/8 teaspoon black pepper
 1 egg
 8 ounces lasagna noodles

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Black Bean Lasagna

Black Bean Lasagna -

A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.

Ingredients:

 1 tablespoon vegetable oil
 2 onions, chopped
 4 cloves garlic, chopped
 1/2 green bell pepper, diced
 1/2 red bell pepper, diced
 1 (14.5 ounce) can chopped tomatoes
 1 cup salsa
 2 (15 ounce) cans black beans, drained and rinsed
 salt and black pepper to taste
 2 avocados - peeled, pitted, and mashed
 1 tablespoon fresh lemon juice
 12 (6 inch) corn tortillas, quartered
 2 cups shredded Cheddar cheese

Directions:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
Bake in preheated oven for 35 minutes, or until sauce is bubbly.

Vegetarian Four Cheese Lasagna

Vegetarian Four Cheese Lasagna -

This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.

Ingredients:

 2 cups peeled and diced pumpkin
 1 eggplant, sliced into 1/2 inch rounds
 5 tomatoes
 1 pint ricotta cheese
 9 ounces crumbled feta cheese
 2/3 cup pesto
 2 eggs, beaten
 salt and pepper to taste
 1 (15 ounce) can tomato sauce
 fresh pasta sheets
 1 1/3 cups shredded mozzarella cheese
 1 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Sauceless Garden Lasagna

Sauceless Garden Lasagna -

This is a tasty lasagna that has been developed to help use up the abundance of tomatoes and zucchini from the garden. I didn't have any pasta sauce on hand, so I just added the herbs to the vegetable mixture.

Ingredients:

 1 medium zucchini, halved lengthwise and sliced
 1/3 cup chopped red onion
 1 cup shredded mozzarella cheese, divided
 1/2 cup crumbled feta cheese
 2 portobello mushrooms, sliced
 4 cups fresh baby spinach
 1/4 cup chopped fresh basil
 1 tablespoon chopped fresh oregano
 3 cloves garlic, minced
 3 tablespoons olive oil
 1/4 cup balsamic vinegar
 1 teaspoon sugar
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 1 (8 ounce) package no-boil lasagna noodles
 9 roma (plum) tomatoes, thinly sliced

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray.
In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and feta cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top.

Bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. Let stand for a few minutes to set, then slice and serve.

Tofu Lasagna

Tofu Lasagna -

Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!

Ingredients:

 1/2 (12 ounce) package uncooked lasagna noodles
 1 (12 ounce) package firm tofu, crumbled
 2 eggs
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 1/4 teaspoon ground nutmeg
 2 tablespoons milk
 1 cup spaghetti sauce
 1 tablespoon dried parsley
 2 cups shredded mozzarella cheese, divided
 1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
Bake in preheated oven for 25 to 35 minutes.