Easy Lasagna
By: Anonymous
Published: Friday, February 12, 2010 - 12:22am

Ingredients




8 ounces mushrooms, chopped
cup zucchini, chopped
16 ounces tofu
1 tablespoon lemon juice
1 tablespoon dried parsley flakes
1 teaspoon Italian herb seasoning
teaspoon black pepper
cup water
4 cups fat-free marinara sauce
8 ounces lasagna noodles, uncooked
4 ounces Mozzarella-style soy cheese, grated
cup Parmesan-style soy cheese

Preparation

1 Preheat the oven to 350 . 2 Saute the mushrooms and zucchini in a nonstick skillet until tender, adding a little water if needed. Set aside. 3 Mash the tofu in a small mixing bowl. Add the lemon juice, dried parsley flakes, Italian herb seasoning and pepper. Mix well. 4 Combine the water and marinara sauce. (The extra water will be absorbed by the uncooked noodles.) 5 Assemble the lasagna: Put about 1/3 of the sauce on the bottom of a 9" x 13" baking dish. Top with half the uncooked noodles, half the tofu mixture, half the Mozzarella-style soy cheese, and all of the mushrooms and zucchini. Put another 1/3 of the sauce on top, the remaining noodles, the remaining tofu and then the last 1/3 of the sauce. Top with the remaining Mozzarella and Parmesan soy cheeses. 6 Cover the casserole with foil. Bake at 350 for one hour. Remove from oven and let sit 10-15 minutes to make serving easier. Cut lasagna into 18 pieces (3 x 6). 7 Yield: 9 servings 8 Serving size: 2 pieces