Tofu Lasagna

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Ready In:
45mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Cook and drain lasagne noodles; set aside.
  • Melt butter 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 9x12-inch pan, layer half of each of the ingredients: noodles, tofu mixture, sauce and mozzarella mixture. Repeat. Bake at 350°F for 45 minutes or until hot and bubbly.
  • Let stand for 15 minutes before cutting.

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Reviews

  1. I looooooved this recipe! My husband is not a fan of tofu. I didn't tell him that the lasagna was vegetarian. He didn't have a clue and even commented on how good it was.
     
  2. I made this recipe for my boyfriend who isn't a dairy lover. I've suffered without being able to make Lasagna since he doesn't like the ricotta. I found this to be so darn close to the real thing that it curbs my craving and is something that makes him happy. Thank you so much for posting.
     
  3. I made this last night and it was GREAT. Noone knew it was tofu until after I told them. I doubled the tofu and parmesan mix, because I like that layer thicker and I also added one sliced zucchini in with the mushrooms. Thank you very much. =)
     
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