Tofu Lasagna -- no noodles

Recipe by msmia
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Press tofu under heavy weight for approx.
  • 1 hour to remove the liquid-- will make thinly slicing much easier.
  • Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
  • Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
  • In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper.
  • In a food processor, puree cottage cheese w/ egg substitute.
  • Add sauted vegetables& process just to combine.
  • Slice tofu thinly for use as"lasagna noodles".
  • Start w/ a layer of sauce on the bottom of a 9x13 pan.
  • Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
  • You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.
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