Tofu Lasagna

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 tablespoons oil
• 1/2 lb mushroom, sliced
• 2 cloves garlic, crushed
• 1 (796 ml) can meatless sauce (or homemade sauce)
• 1/2 cup wheat germ
• 1/2 teaspoon salt
• fresh ground black pepper
• 1 (500 g) package mashed tofu
• 3/4 cup grated parmesan cheese
• 1/2 lb mozzarella cheese, shredded (2 cups)
• 1/4 cup minced fresh parsley
• 6 lasagna noodles, cooked and drained

Recipe

• 1 heat oil in large frypan, stir in mushrooms and garlic and sauté until softened.
• 2 stir in spaghetti sauce, wheat germ, salt and pepper and heat through.
• 3 my favorite sauce is prego.
• 4 combine tofu and 1/2 cup parmesan cheese in one bowl.
• 5 combine mozzarella cheese and parsley in another bowl.
• 6 preheat oven to 375°f.
• 7 to assemble spread a thin layer of sauce over the bottom of a 12 x 8 inch baking pan.
• 8 place 3 of the lasagna noodles over sauce.
• 9 spread half of tofu mixture over noodles evenly, then half of mozzarella mixture.
• 10 spoon half of remaining sauce over, then remaining 3 strips noodles, tofu mixture, then mozzarella mixture, and finally remaining sauce.
• 11 sprinkle evenly with remaining 1/4 cup parmesan cheese.
• 12 bake 20 to 30 minutes or until cheese melts and dish is thoroughly heated through.
• 13 serves 6 to 8.