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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.49 Kcal (1271 kJ) | ||
| Calories from fat | 129.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.35g | 22% | |
|---|---|---|---|
| Cholesterol | 28.96mg | 10% | |
| Sodium | 636.36mg | 27% | |
| Potassium | 382.36mg | 8% | |
| Total Carbs | 23.22g | 8% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 4.9g | 20% | |
| Protein | 22.71g | 45% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.3mg | 18% | |
| Calcium | 448.2mg | 45% | |
| Amount Per 100 g | |||
| Calories | 152.24 Kcal (637 kJ) | ||
| Calories from fat | 64.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 22% | |
|---|---|---|---|
| Cholesterol | 14.53mg | 10% | |
| Sodium | 319.22mg | 27% | |
| Potassium | 191.8mg | 8% | |
| Total Carbs | 11.65g | 8% | |
| Sugars | 2.29g | 18% | |
| Dietary Fiber | 2.46g | 20% | |
| Protein | 11.39g | 45% | |
| Vitamin C | 4mg | 13% | |
| Iron | 1.6mg | 18% | |
| Calcium | 224.8mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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