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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This meatless recipe is packed full of soy products and zucchini. Ingredients:
8 ounces mushrooms, chopped |
1 1/2 cups zucchini, chopped |
16 ounces tofu |
1 tablespoon lemon juice |
1 tablespoon dried parsley flakes |
1 teaspoon italian herb seasoning |
1/4 teaspoon black pepper |
3/4 cup water |
4 cups fat-free marinara sauce |
8 ounces lasagna noodles, uncooked |
4 ounces soy mozzarella cheese, grated |
1/4 cup parmesan soy cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Saute the mushrooms and zucchini in a nonstick skillet until tender, adding a little water if needed; Set aside.
3. Mash tofu in a small mixing bowl.
4. Add lemon juice, dried parsley flakes, Italian herb seasoning and pepper.
5. Mix well.
6. Combine water and marinara sauce. (The extra water will be absorbed by the lasagna noodles.).
7. To assemble lasagna, put 1/3 of the sauce on the bottom of a 9-by-13-inch pan.
8. Top with half the uncooked noodles, half the tofu mixture, half the Mozzarella-style soy cheese, and all the mushrooms and zucchini.
9. Top with 1/3 of sauce, remaining noodles, remaining tofu and then the last 1/3 of the sauce.
10. Top with the remaining Mozzarella and all the Parmesan soy cheeses.
11. Cover casserole with foil and bake at 350 degrees for 1 hour.
12. Remove casserole from oven and let sit 10 to 15 minutes to make serving easier then cut lasagna into 18 pieces.
13. Can also use the filling in manicotti or large pasta shells (combine mushrooms, zucchini and tofu mixture).
14. Pour water/marinara sauce over filled shells and top with soy cheeses.
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