Ingredients:
3 tablespoons oil
1/2 lb mushrooms, sliced
2 cloves garlic, crushed
1 (796 ml) cans meatless sauce ( or homemade sauce)
1/2 cup wheat germ
1/2 teaspoon salt
fresh ground black pepper
1 (500 g) packages 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
Directions:
Heat oil in large frypan, stir in mushrooms and garlic and saute until softened.
Stir in spaghetti sauce, wheat germ, salt and pepper and heat through.
My favorite sauce is Prego.
Combine tofu and 1/2 cup Parmesan cheese in one bowl.
Combine Mozzarella cheese and parsley in another bowl.
Preheat oven to 375 F.
To assemble spread a thin layer of sauce over the bottom of a 12 x 8 inch baking pan.
Place 3 of the lasagna noodles over sauce.
Spread half of tofu mixture over noodles evenly, then half of Mozzarella mixture.
Spoon half of remaining sauce over, then remaining 3 strips noodles, tofu mixture, then Mozzarella mixture, and finally remaining sauce.
Sprinkle evenly with remaining 1/4 cup Parmesan cheese.
Bake 20 to 30 minutes or until cheese melts and dish is thoroughly heated through.
Serves 6 to 8.
Servings: 6-8
Time preparation: 15 min.
Time total: 55 min.