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Categories:
mushrooms zucchini lemon juice parsley Italian herb seasoning black pepper water marinara sauce lasagna noodles mozzarella style soy cheese Parmesan style soy cheese
Viewed: 43 - Published at: a year agoIngredients
- 8 ounces mushrooms chopped
- 1 cup zucchini chopped
- 16 ounces tofu
- 1 tablespoon lemon juice
- 1 tablespoon parsley flakes dried
- 1 teaspoon Italian herb seasoning
- 1 teaspoon black pepper
- 1 cup water
- 4 cups marinara sauce fat-free
- 8 ounces lasagna noodles uncooked
- 4 ounces mozzarella style soy cheese, grated
- 1 cup Parmesan style soy cheese
Method
- Preheat the oven to 350 .
- Saute the mushrooms and zucchini in a nonstick skillet until tender, adding a little water if needed. Set aside.
- Mash the tofu in a small mixing bowl. Add the lemon juice, dried parsley flakes, Italian herb seasoning and pepper. Mix well.
- Combine the water and marinara sauce. (The extra water will be absorbed by the uncooked noodles.)
- Assemble the lasagna: Put about 1/3 of the sauce on the bottom of a 9" x 13" baking dish. Top with half the uncooked noodles, half the tofu mixture, half the Mozzarella-style soy cheese, and all of the mushrooms and zucchini. Put another 1/3 of the sauce on top, the remaining noodles, the remaining tofu and then the last 1/3 of the sauce. Top with the remaining Mozzarella and Parmesan soy cheeses.
- Cover the casserole with foil. Bake at 350 for one hour. Remove from oven and let sit 10-15 minutes to make serving easier. Cut lasagna into 18 pieces (3 x 6).
