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White Lasagna
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White lasagna
  • 1 lb. fresh mushrooms, thinly sliced
  • 1/4 tsp. lemon juice
  • 1 tbsp. water
  • 1/4 tsp. butter flavor (opt.)
  • 8 oz. lasagna noodles (9 strips)
  • 1 lb. firm tofu
  • 1/2 tsp. Italian seasoning
  • 2 cloves garlic, minced
  • 1 tbsp. lemon juice
  • 1 tbsp. Yeast Flakes
  • 1/2 tsp. salt
  • 1 recipe Pasta Primavera Sauce
  1. Steam mushrooms with lemon, water and butter flavor in a saucepan until tender; set aside.
  2. Cook 9 lasagna strips until pliable and al dente.
  3. To prepare the filling, mash tofu and stir in seasoning, garlic, lemon, yeast flakes and salt.
  4. Place 1/2 cup Primavera Sauce on bottom of lasagna pan. Layer pasta strips, tofu filling, mushrooms and sauce, making three layers of pasta, and two of the filling, ending with sauce only.
  5. Bake 350° F until hot and bubbly. Let stand 5-10 minutes before serving.

Serves 12.