Tofu-broccoli Lasagna

Peg

This is a delicious vegetable lasagna that I make often. It is great to make a pan of this and keep it in the frig for a quick lunch or dinner. No one would ever know that tofu is one of the ingredients.

ingredients

1/2 package whole wheat lasagna noodles
1 pound drained tofu
1 cup grated Parmesan cheese
2 eggs
1/2 cup fresh parsley, chopped
1/2 t nutmeg
1/2 t garlic powder
salt and pepper to taste
1 T olive oil
2 t minced garlic
1/2 cup chopped onion
1 cup diced red pepper
3 cups sliced mushrooms
1 box (10 oz.) frozen chopped broccoli, thawed and squeezed dry
4 cups spaghetti sauce

directions

Prepare lasagna noodles according to package directions and set aside. Combine the tofu, Parmesan cheese, eggs, parsley, nutmeg, garlic powder, salt and pepper; set aside. Sauté garlic, onions, red pepper, and mushrooms in olive oil; add to tofu mixture. Add broccoli. In a 9 x 13 inch dish, layer noodles, tofu mixture, and spaghetti sauce. Bake 45 minutes in a 350° oven or until bubbly.

Source: Peg Williams