I was expecting this to be just ok. I like tofu and cauliflower, but together in lasagna? I wasn’t sure. I had all the ingredients on hand so I thought I’d give it a try anyway. And to my surprise, I loved it, and the kids loved it. I even served it for friends and they liked it too! This was a surprising big winner.
The first time I made it I used a vodka pasta sauce, and the second time I splurged and bought the butternut squash pasta sauce and liked it even better! It was $8 a jar, but totally worth it!
I double the recipe. I used a full large head of cauliflower, two packs of tofu, and a jar and half of the butternut squash pasta sauce. Pair it with a vegetable or a salad and it’s good for two days. It required a little effort with roasting the cauliflower, but if you did that beforehand the prep actually goes pretty quickly.
This is a vegetarian recipe. If you want it vegan, just don’t put the cheese on top.