Vegetables & Sides

Tofu Lasagna

Name: Tofu Lasagna
Total time: 75 min
Yield: 8 servings
Cuisine: Vegetables & Sides
Ingredients: 12 lasagna noodles; 2 Tbsp butter; 1/4 lb fresh mushrooms (sliced); 2 garlic cloves (minced); 1 tsp garlic salt; 1/2 tsp black pepper; 1/8 cup wheat germ; 3 cups crumbled firm tofu (about 1 1/2 lbs, drained); 1/2 cup grated parmesan cheese; 3 cups marinara sauce; 2 cups shredded mozzarella cheese; 1/4 cup chopped fresh parsley

A hearty vegetarian lasagna where seasoned tofu stands in for ricotta, layered with mushrooms, marinara, and melty mozzarella.

75 minutes

Serves 8

Dinner

Contains common allergens

Dairy Soy Wheat

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Instructions

6 steps

1
Cook the lasagna noodles in a large pot of salted boiling water according to the package directions until al dente. Drain and set aside.

2
Melt the butter in a large skillet over medium heat. Add the mushrooms, minced garlic, garlic salt, and pepper, and cook until the mushrooms are tender, about 5 minutes.
3
Stir the marinara sauce and wheat germ into the skillet and heat through for a few minutes.
4
In a bowl, combine the crumbled tofu and Parmesan cheese. In a separate bowl, combine the shredded mozzarella and chopped parsley.
5
In a greased 9x13-inch baking pan, layer half of each: noodles, tofu mixture, sauce, and mozzarella mixture. Repeat the layers with the remaining ingredients.
6
Bake at 350°F (175°C) for about 45 minutes, until hot and bubbly. Let stand 15 minutes before cutting and serving.

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