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.