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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1 (8 ounce) package lasagna noodles |
1/4 cup butter |
1/2 lb fresh mushrooms, thinly sliced |
3 garlic cloves, finely chopped |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3 cups spaghetti sauce |
1/2 cup wheat germ |
1 cup tofu, mashed |
1/4 cup parmesan cheese, grated |
1/2 lb mozzarella cheese, grated |
1/4 cup fresh parsley, chopped |
Directions:
1. Cook and drain lasagne noodles; set aside.
2. Melt butter in large skillet. Add mushrooms, garlic salt and pepper. Cook until mushrooms are tender.
3. Stir in sauce and wheat germ; heat through.
4. Combine tofu and Parmesan cheese in a bowl.
5. Combine mozzarella and parsley in another bowl.
6. 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.
7. Let stand for 15 minutes before cutting.
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