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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Ginny's Tofu Lasagne Recipe

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This recipe for Ginny's Tofu Lasagne is from The Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
whole wheat or gluten-free lasagne noodles
12 oz. artichoke hearts (rinse well if marinated in oil)
8 oz fresh baby bella mushrooms, sliced
2 cups fresh spinach leaves
2 7 oz packages vegan shredded mozzarella (or dairy shredded mozzarella)
1 7 oz package vegan shredded parmesan & romano (or dairy shredded equivalent)
2 jars organic spaghetti sauce
1 package organic tofu
8 oz Tofutti cream cheese
1 egg
salt & pepper to taste
Directions:
Directions:
Cook noodles according to package directions. While noodles are cooking, saute mushrooms; when mushrooms are starting to brown, add artichoke hearts and spinach. Season with salt and pepper.

Crumble tofu into a medium bowl. Add cream cheese and mix well. Add egg, mix well and season with salt and pepper to taste.

Cover bottom of 9x12 pan with a layer of sauce; layer with cooked noodles; cover with tofu mixture; cover tofu mix with the cooked mushroom mix; sprinkle heavily with vegan mozzarella. Add a layer of noodles, cover with sauce and top with mozzarella, and the parmesan-romano cheeses.

Cover with foil, bake 30 minutes at 350 degrees; uncover and bake 15 minutes longer or until cheese is melted. Let it cool 10-15 minutes before cutting.

 

 

 

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