Makeover Meatless Lasagna
If you've never tried tofu before, this is the best recipe to give it a try. It blends in with all the other ingredients, adding protein without the fat and calories of ground beef. —Mary Lou Moeller, Wooster, Ohio
Ingredients
- 10 uncooked whole wheat lasagna noodles
- 1-1/2 cups sliced fresh mushrooms
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1 can (12 ounces) tomato paste
- 1 package (14 ounces) firm tofu, drained and cubed
- 2 large eggs, lightly beaten
- 3 cups 2% cottage cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup packed fresh parsley leaves
- 1/2 teaspoon pepper
- 2 cups shredded part-skim mozzarella cheese, divided
Reviews
It is a nice recipe to start from. The lack of spices makes it very bland and lacking of Italian flavor. I made my own sauce and added 2 tsp Italian seasoning and a 1/2 tsp basil plus 1/2 tsp red pepper flake added additional garlic and some oregano. I did not use the 1/2 cup fresh parsley leaves. I am guessing they are referring to fresh Italian parsley witch can ruin a recipe if you use too much just like tarragon can. That is just my opinion.