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Tofu Lasagna

1 (8 ounce) package lasagna noodles
14 cup butter
12 lb fresh mushrooms, thinly sliced
3 garlic cloves, finely chopped
12 teaspoon salt
18 teaspoon pepper
3 cups spaghetti sauce
12 cup wheat germ
1 cup tofu, mashed
14 cup parmesan cheese, grated
12 lb mozzarella cheese, grated
14 cup fresh parsley, chopped


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 350F for 45 minutes or until hot and bubbly. Let stand for 15 minutes before cutting.

Source: www.food.com