my coveted tofu lasagna recipe

Around my junior year of college when I was exploring my culinary chops I did a lot of experimenting with tofu. I have since enjoyed finding new and interesting ways to use tofu in my dishes. It is lean, healthy and cheap…so it is really the ideal food for college students! One of my favorite things that came out of my tofu phase was my tofu lasagna. It has become well-known for turning meat lovers into tofu enthusiasts. It is also much healthier for you, especially if you use low-fat sauce, whole grain lasagna noodles and skim mozzarella and Parmesan cheeses. It was customary for our household to have tofu lasagna before a big party or long night of drinking, and I often still make it for such occasions. Below is the recipe and pictures of me making it for Ladiespalooza in June and New Years Eve.

Easy Tofu Lasagna

8oz. mushrooms, chopped

1 1/2 cups zucchini, chopped

16 oz. water packed firm tofu, drained

1 tbs lemon juice

1 tbs dried parsley flakes

1 tsp italian herb seasoning

1/4 tablespoon black pepper

3/4 cup water

4 cups fat free marinara sauce of your choice

8 oz. lasagna noodles, uncooked

4 oz. mozzarella or mozzarella style soy cheese

1/4 cup Parmesan cheese

2 cups fresh spinach

Preheat the oven to 350 degrees F. Cook the mushrooms and zucchini in a non-stick skillet until tender, adding a little water if needed. Set aside. Mash the tofu in a small mixing bowl. Add the lemon juice, dried parsley flakes, Italian herb seasoning and pepper. Mix well. Combine the water and marinara sauce. (the extra water will be absorbed by the uncooked noodles. Assemble the lasagna. Put about 1/3 of the sauce on the bottom of a 9×13 inch baking dish. Top with half the uncooked noodles, half the tofu mixture, half the mozzarella cheese and all of the mushrooms and zucchini. Cover with a layer of fresh spinach. Put another 1/3 of the sauce on top, the remaining noodles, the remaining tofu and the last 1/3 of the sauce. Top with the remaining mozzarella, and Parmesan cheese. Cover the casserole with foil. Bake at 350 for 1 hour-1 hour 15minutes. Remove from over and let sit for 20 minutes to make cutting easier.


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