Tex Mex Tofu Lasagna

• 1 Tbsp. vegetable oil
• 2 cloves garlic, minced or to taste
• 1 (14 oz.) pkg. Hinoichi regular tofu, drained and cubed
• 1 onion, diced
• 2 (1.25 oz.) packets Mexican or taco seasoning
• 1 (28 oz.) can tomato puree
• 1 (16 oz.) pkg. frozen mixed vegetables
• 6 corn tortillas, cut in strips
• 1 c. low-fat Mozzarella cheese
• 1 c. low-fat Cheddar cheese
• 1 c. low-fat Ricotta cheese
• 1 c. fresh cilantro, chopped
• 1 (7 oz.) can mild jalapeno diced chilies
• 1/2 c. mild salsa or to taste

1. Saute tofu, garlic and onion in oil.
2. Stir in Mexican seasoning packets.
3. When onions begin to soften, add tomato puree and frozen vegetables.
4. Mix well.
5. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
6. Line the bottom of a 2-quart casserole dish with 2 of the 6 tortillas.
7. Layer 1/2 of the tomato tofu mixture.
8. Top with 1/2 of all cheeses, follow with cilantro, then jalapeno peppers.
9. Repeat once with remaining ingredients, ending with the last 2 tortillas and salsa.
10. Bake in a 350u0b0 oven until cheeses melt, approximately 30 to 45 minutes.
11. Serves 10 to 12.

vegetable oil, garlic, regular tofu, onion, packets, tomato puree, frozen mixed vegetables, corn tortillas, lowfat mozzarella cheese, lowfat, lowfat ricotta cheese, fresh cilantro, chilies, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897176 (may not work)