Cook lasagna noodles 12-14 minutes. Drain, rinse with cold water, set aside.
Preheat to 400F.
In large saucepan, heat olive oil over medium heat. Cook onions and carrots until soft, about 5 minutes. Stir in sauce and 1 cup water. Bring to a boil. Stir in zucchini. Reduce heat to simmer. Cover and cook until zucchini starts to soften, about 10 minutes. Remove from heat.
Cover bottom of 13x9 pan with 1 cup sauce. Place 3 noodles across bottom of dish, spread with one third of sauce and half of tofu. Repeat layers once. Place last 3 noodles on top and cover with remaining sauce.
Cover dish with foil.
Bake 40-45 minutes. Remove foil, let stand 5 minutes before cutting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (213g)|
|Recipe Makes: 8|
|Calories from Fat: 54 (26%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 24mg||7 %|
|Sodium 246.3mg||8 %|
|Potassium 493.7mg||13 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 27.4g|
|Protein 8.8g||13 %|
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Calories per serving: 206
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