Tofu Lasagna -- No Noodles

• 14 ounces extra firm tofu (press out liquid & slice very thinly)
• 1/2 cup textured vegetable protein (texturized vegetable protein)
• 1/2 cup vegetable broth (from boullion)
• 1 teaspoon fennel
• 1 jar pasta sauce (I use Prego mushroom)
• 2 tablespoons olive oil
• 10 ounces frozen chopped spinach, thawed
• 8 ounces mushrooms, sliced
• 1/4 teaspoon Molly McButter (approx 2 shakes) (optional)
• 1/4 teaspoon garlic granules
• 1/2 teaspoon dried parsley flakes
• 8 ounces fat-free cottage cheese
• 1/4 cup egg substitute
• 8 ounces mozzarella cheese, grated
• dried chipotle powder (McCormick Brand) (optional)
• salt & pepper

1. Press tofu under heavy weight for approx.
2. 1 hour to remove the liquid-- will make thinly slicing much easier.
3. Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
4. Add jar sauce to TVP and add fennel (for a hint of sausage flavoring).
5. In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper.
6. In a food processor, puree cottage cheese w/ egg substitute.
7. Add sauted vegetables& process just to combine.
8. Slice tofu thinly for use as"lasagna noodles".
9. Start w/ a layer of sauce on the bottom of a 9x13 pan.
10. Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella.
11. You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.

very, textured vegetable protein, vegetable broth, fennel, pasta sauce, olive oil, spinach, mushrooms, mcbutter, garlic, parsley flakes, cottage cheese, egg substitute, mozzarella cheese, chipotle powder, salt

Taken from www.food.com/recipe/tofu-lasagna-no-noodles-69250 (may not work)