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 ==
# Preheat the oven to 350°F.
# Cook the mushrooms and zucchini in a non-stick skillet until tender, adding a little water if needed.
# Set aside.
# Mash the tofu in a small mixing bowl.
# Add the lemon juice, dried parsley flakes, italian herb seasoning and pepper.
# Mix well.
# Combine the water and marinara sauce.
# (the extra water will be absorbed by the uncooked noodles.
# ) assemble the lasagna: put about ⅓ of the sauce on the bottom of a 9" x 13" baking dish.
# Top with half the uncooked noodles, half the tofu mixture, half the mozzarella-style soy cheese, and all of the mushrooms and zucchini.
# Put another ⅓ of the sauce on top, the remaining noodles, the remaining tofu and then the last ⅓ of the sauce.
# Top with the remaining mozzarella-style and parmesan-style soy cheeses.
# Cover the casserole with foil.
# Bake at 350°F for one hour.
# Remove from oven and let sit 10–15 minutes to make serving easier.
# 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
__NOTOC__
Category:Firm tofu Recipes
Category:Mushroom Recipes
Category:Soy cheese Recipes
Category:Vegan pasta Recipes
Category:Zucchini Recipes
Category:Lemon juice Recipes
Category:Recipes using prepared sauces
Category:Lasagne Recipes