Vegtable and Tofu Lasagna
1 container of firm tofu
2 cloves of garlic
1 tbs of dried oregano
1/2 cup of whole wheat panko (japanese breadcrumbs)
3 large portabella mushroom caps (stem removed and sliced) * you can use any variety of mushroom you like, the portabella works well in this dish.
1 large container of spinach washed and stems removed
2 large zucchini peeled into slices with a vegetable peeler ( almost mimics noodles)
1 jar of your favorite pasta sauce (I used Trader Joe’s organic tomato basil)
1 cup shredded mozzarella cheese
A few hours or as much as the night before cut tofu into 1/2 inch slices put into zip-lock bag with dried oregano, garlic cloves that have been smashed open and a drizzle of olive oil, dash of salt and pepper.
Preheat oven to 400 degrees
In a saute pan add a drizzle of olive oil and mushrooms with a dash of salt cook for 5-8 minuets till tender, drain excess liquid and set aside.
On a cookie sheet line the tofu slices that have been drained and excess moisture pressed out with a paper town or clean cloth. Sprinkle each slice with a pinch of panko breadcrumbs and bake for 15-20 minuets or until golden and crunchy.
To build the lasagna in an 8×10 baking dish begin with a few tbs of sauce on the bottom of the dish evenly spread, layer some of the zucchini noodles, then 1/2 of the spinach, on top of that arrange the tofu then more sauce the mushrooms more spinach then what is left of the sauce top it all with the shredded cheese bake for 30 minuets on 375 or until golden.