Tofu Lasagna -- No Noodles

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 8
• 14 ounces extra firm tofu (press out liquid & slice very thinly)
• 1/2 cup textured vegetable protein (texturized vegetable protein)
• 1/2 cup vegetable broth (from boullion)
• 1 teaspoon fennel
• 1 jar pasta sauce (i use prego mushroom)
• 2 tablespoons olive oil
• 10 ounces frozen chopped spinach, thawed
• 8 ounces mushrooms, sliced
• 1/4 teaspoon molly mcbutter (approx 2 shakes) (optional)
• 1/4 teaspoon garlic granules
• 1/2 teaspoon dried parsley flakes
• 8 ounces fat-free cottage cheese
• 1/4 cup egg substitute
• 8 ounces mozzarella cheese, grated
• dried chipotle powder (mccormick brand) (optional)
• salt & pepper

Recipe

• 1 press tofu under heavy weight for approx.
• 2 1 hour to remove the liquid-- will make thinly slicing much easier.
• 3 reconstitute tvp w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
• 4 add jar sauce to tvp and add fennel (for a hint of sausage flavoring).
• 5 in seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, molly mcbutter& salt/pepper.
• 6 in a food processor, puree cottage cheese w/ egg substitute.
• 7 add sauted vegetables& process just to combine.
• 8 slice tofu thinly for use as"lasagna noodles".
• 9 start w/ a layer of sauce on the bottom of a 9x13 pan.
• 10 layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
• 11 you should get about three layers-- end w/ mozarella on top bake, covered at 350 for 45 minutes.