Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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: cook onion, garlic and celery in oil until soft (but not brown). add beef and brown. stir in remaining ingredients. cover and bring to a boil. reduce heat and simmer 3 hours until thick. chill and refrigerate. skim fat. sauce should be thick enough to cut with a knife. lasagna preperation. layer ingredients starting with meat sauce, then cheese and then noodles. add parmesan as desired. once the dish has been filled, top it off with an even layer of mozzarella cheese. cook for 30 minuets at 350 degrees f. this can be made ahead and refrigerated but allow a little extra baking time if it is cold.