Healthy Tofu Lasagna
Add lean protein to lasagna with tofu and healthy fiber with a touch of wheat germ. Mixed with cheeses, tofu is well suited to vegetarian tofu lasagna.
Cooking Time45 min
Ingredients
- 8 ounces package lasagne noodles
- 1 tablespoon olive oil
- 1/2 pound fresh mushrooms, thinly sliced
- 3 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups spaghetti sauce
- 1/2 cup wheat germ
- 1 cup mashed tofu
- 1/4 cup grated Parmesan cheese
- 1/2 pound mozzarella cheese, grated
- 1/4 cup chopped fresh parsley
Instructions
- Cook and drain lasagne noodles. Set aside.
- Heat oil in large skillet. Add mushrooms, garlic salt and pepper. Cook until mushrooms are tender.
- Stir in sauce and wheat germ. Heat through.
- Combine tofu and Parmesan cheese in a bowl. Combine mozzarella and parsley in another bowl.
- In a 9" x 12" pan, layer half of each of the ingredients: noodles, tofu mixture, sauce and mozzarella mixture. Repeat.
- Bake at 350 degrees F for 45 minutes or until hot and bubbly. Let stand for 15 minutes before cutting.
Read NextBeef, Arugula and Spinach Lasagna
