Tofu Lasagna
A hearty vegetarian lasagna where seasoned tofu stands in for ricotta, layered with mushrooms, marinara, and melty mozzarella.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Tofu Lasagna to your week, check it against your household's allergens, and build the shopping list automatically.