Deconstructed Tofu Dumpling Lasagna
A cozy and creative baked dish layered with tender dumpling wrappers, creamy seasoned tofu ricotta, rich marinara sauce, and golden melted mozzarella. This comforting vegetarian meal delivers classic lasagna flavors with a playful twist.
Ingredients
Scale
- 14 ounces firm tofu, pressed and crumbled
- 24 dumpling wrappers
- 3 cups marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a 9 inch baking dish with olive oil.
- In a mixing bowl, crumble the pressed tofu. Add egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until creamy and well combined.
- Spread ½ cup marinara sauce evenly over the bottom of the prepared baking dish.
- Arrange a layer of dumpling wrappers slightly overlapping. Spread one third of the tofu mixture over the wrappers, top with ½ cup marinara sauce, and sprinkle with some mozzarella. Repeat layering until all ingredients are used, finishing with marinara sauce, remaining mozzarella, and Parmesan cheese on top.
- Bake uncovered for 30 minutes, or until the top is golden and bubbly.
- Remove from oven and let rest for 10 minutes before slicing.
- Sprinkle with fresh chopped parsley before serving.
Notes
- Press the tofu for at least 15 minutes to remove excess moisture for the best texture.
- Avoid adding too much sauce per layer to maintain structure.
- Allow the dish to rest before slicing so layers hold together.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Find it online: https://tastyze.com/deconstructed-tofu-dumpling-lasagna/