| Tofu Lasagna
1 quart tomato sauce
12 oz. dried lasagne
1/2 lb. mushrooms, sliced
1 lb. trimmed chopped fresh spinach
1 tsp. sweet basil leaf, dried and crumbled
1 /2 tsp. oregano, dried and crumbled
1 clove garlic, minced
2 lightly beaten eggs
1 lb. crumbled tofu
12 oz. grated mozzarella cheese
1/2 cup freshly grated Parmesan Cheese
Spread a layer of tomato sauce in the bottom of a 13x9x2 lasagne pan. make
a layer of the dry lasagne noodles. In a skillet, saute mushrooms in a
little oil. Add the garlic, spinach and spices. Cook until spinach wilts
and drain. Stir in the eggs and pour over the noodles. Add half the tofu
and half of the mozzarella. Repeat the layers again starting and ending
with tomato sauce. Sprinkle with Parmesan cheese and bake in a 350 degree
oven for 40 minutes. Let stand 15 minutes before cutting. Can substitute
cottage cheese for tofu if so desired.
TOFU LASAGNE
8-oz. package lasagne noodles
1/4 cup butter
1/2 lb. fresh mushrooms, thinly sliced
3 cloves garlic, finely chopped
1/2 tsp. salt
1/8 tsp. pepper
3 cups spaghetti sauce
1/2 cup whet germ
1 cup mashed tofu
1/4 cup grated Parmesan cheese
1/2 lb. mozzarella cheese, grated
1/4 cup chopped fresh parsley
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 9"
x 12" pan, layer half of each of the ingredients: noodles, tofu mixture,
sauce and mozzarella mixture. Repeat. Bake at 350 degrees F for 45 minutes
or until hot and bubbly. Let stand for 15 minutes before cutting. Serves 8
to 10.
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