Time
prep 0:30
total 1:00
Ingredients
| 1 pkg. (8 oz.) | lasagne noodles | | 1/4 cup | butter | | 1/2 lb. | fresh mushrooms, thinly sliced | | 3 cloves | garlic, finely chopped | | 1/2 tsp. | salt | | 1/8 tsp. | pepper | | 3 cups | spaghetti sauce | | 1/2 cup | wheat germ | | 1 cup | tofu, mashed | | 1/4 cup | Parmesan cheese, grated | | 1/2 lb. | mozzarella cheese, grated | | 1/4 cup | fresh parsley, chopped |
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Instructions
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 350°F for 45 minutes or until hot and bubbly. Let stand for 15 minutes before cutting.
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