Easy Tofu Lasagna

Description

 * Yield: 9 servings

Ingredients

 * 8 oz mushrooms, chopped
 * 1½ cups zucchini, chopped
 * 16 oz water-packed, firm tofu, drained
 * 1 tbsp lemon juice
 * 1 tbsp dried parsley flakes
 * 1 tsp Italian herb seasoning
 * ¼ tsp black pepper
 * ¾ cup water
 * 4 cups fat-free marinara sauce
 * 8 oz lasagna noodles, uncooked
 * 4 oz mozzarella-style soy cheese, grated
 * ¼ cup Parmesan-style soy cheese

Directions

 * 1) Preheat the oven to 350°F.
 * 2) Cook the mushrooms and zucchini in a non-stick skillet until tender, adding a little water if needed.
 * 3) Set aside.
 * 4) Mash the tofu in a small mixing bowl.
 * 5) Add the lemon juice, dried parsley flakes, italian herb seasoning and pepper.
 * 6) Mix well.
 * 7) Combine the water and marinara sauce.
 * 8) (the extra water will be absorbed by the uncooked noodles.
 * 9) ) assemble the lasagna: put about ⅓ of the sauce on the bottom of a 9" x 13" baking dish.
 * 10) Top with half the uncooked noodles, half the tofu mixture, half the mozzarella-style soy cheese, and all of the mushrooms and zucchini.
 * 11) Put another ⅓ of the sauce on top, the remaining noodles, the remaining tofu and then the last ⅓ of the sauce.
 * 12) Top with the remaining mozzarella-style and parmesan-style soy cheeses.
 * 13) Cover the casserole with foil.
 * 14) Bake at 350°F for one hour.
 * 15) Remove from oven and let sit 10–15 minutes to make serving easier.
 * 16) Cut lasagna into 18 pieces (3 x 6).

Nutritional information
Per serving (1 large piece):
 * 235 calories | 5g total fat (1g sat fat) | 15g protein (5g soy protein) | 32g carbohydrate | 496mg sodium | 0mg cholesterol | 3g dietary fiber