Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 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.

Target recipe: preheat oven to 400 degrees. place eggplant on baking sheet greased with cooking spray and bake until tender, about 18 to 20 minutes. in skillet, stir and cook onion and garlic in oil until soft, 6 to 8 minutes. remove from heat and stir in tofu and basil. measure spaghetti sauce and add enough warer to make 4 cups sauce. spread 2/3 cup sauce in 9 by 13-inch baking dish. arrange lasagna in 4 layers; use 4 wrappers overlapping for each layer, 2/3 cup sauce and a portion of tofu mixture, eggplant, and mozzarella cheese. cover with a layer of wrappers and top with remaining sauce. sprinkle on parmesan cheese. cover with foil and bake in 375 degree oven for 45 minutes. let stand 10 minutes before serving.