By November 11, 2012Published:
Mushrooms are an excellent source of B vitamins – riboflavin, pantothenic acid, niacin, thiamin and vitamin B6 – needed for carbohydrate, protein and lipid metabolism.
- 12 oz tofu extra firm, drained
- 1/4 tsp garlic powder
- 1/4 tsp Italian seasoning
- to taste Himalayan pink salt
- to taste black pepper ground
- 1 25 oz jar marinara sauce recipe »
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 yellow onion diced
- 5 mushrooms chopped
- 2 cloves garlic pressed
- 2 cups spinach baby, chopped
- 9 rice lasagna noodles
- 1 tsp coconut oil
- Preheat oven to 350 degrees F. Cook lasagna as directed on package. Drain and set aside.
- Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed.
- Transfer tofu to a large bowl. Add garlic powder, italian seasoning, salt and pepper and mash with a fork. Set aside.
- In a medium sauce pan, heat coconut oil on low-medium heat. Add onions and sauté until translucent, about 5 minutes. Add peppers and mushrooms and cook until tender, 3 minutes.
- Add marinara sauce and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- In a glass baking dish, spoon enough marinara sauce to cover the bottom. Arrange 3 noodles on top of sauce.
- Spread one-third of the tofu mixture over the noodles and then place spinach over the tofu mixture. Spoon more sauce over spinach.
- Repeat the process 2 more times (lasagna noodles, tofu, spinach, sauce). Ending with sauce and tofu. Bake in oven for 40 minutes.
- Remove from oven and let it sit for 10 minutes before slicing.
- Yield: 6-8 Servings
- Ready In: 60 mins