Easy Lasagna

1 15-ounce package of extra firm tofu

4 cups chopped broccoli (save 1 cup as small florets)

4 teaspoons minced garlic

1 tablespoon dried oregano

1 tablespoon dried basil

½ teaspoon unrefined sea salt

1 8-ounce box of Baby Bella mushrooms, chopped

6-8 cups Marinara Sauce

1 16-ounce package lasagna noodles


Combine the tofu, 3 cups of broccoli, garlic, oregano, basil and salt in a food processor. Blend until smooth. Set aside.


Spread ½ cup of the Marinara sauce on the bottom of a 9 x 13 baking dish. Layer with noodles, spread some of the mixture over the noodles, toss some mushrooms on the mixture and then spread some Marinara sauce.


Repeat this layering 2 more times (noodles, tofu mixture, Marinara sauce) and end with noodles and sauce.


Cover with parchment paper and foil and bake for 1 hour in a 350 degree oven.


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