Total Time
Prep 0 mins
Cook 45 mins

Ingredients Nutrition


  1. Cook and drain lasagne noodles; set aside.
  2. Melt butter in large skillet. Add mushrooms, garlic salt and pepper. Cook until mushrooms are tender.
  3. Stir in sauce and wheat germ; heat through.
  4. Combine tofu and Parmesan cheese in a bowl.
  5. Combine mozzarella and parsley in another bowl.
  6. 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.
  7. Let stand for 15 minutes before cutting.


Most Helpful

I looooooved this recipe! My husband is not a fan of tofu. I didn't tell him that the lasagna was vegetarian. He didn't have a clue and even commented on how good it was.

MommyOnTheRun November 13, 2009

I made this recipe for my boyfriend who isn't a dairy lover. I've suffered without being able to make Lasagna since he doesn't like the ricotta. I found this to be so darn close to the real thing that it curbs my craving and is something that makes him happy. Thank you so much for posting.

Tarteausucre July 05, 2008

I made this last night and it was GREAT. Noone knew it was tofu until after I told them. I doubled the tofu and parmesan mix, because I like that layer thicker and I also added one sliced zucchini in with the mushrooms. Thank you very much. =)

Leashy June 25, 2006

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