Lactose-Free Spinach Lasagna

12
Servings

Ingredients

  • 1-3/4 cups sliced fresh mushrooms
  • 1/4 Cup chopped onion
  • 1 Tablespoon olive oil
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 Gram arlic cloves, minced
  • 2 cans (14-1/ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 2 Tablespoon minced fresh basil or 2 teaspoons dried basil
  • 1 Teaspoon dried marjoram
  • 9 uncooked lasagna noodles
  • 1 package (14 ounces) firm tofu, drained and cubed
  • 2 eggs, lightly beaten
  • 2 Tablespoon dried parsley flakes
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded mozzarella-flavored soy cheese
  • 1 Cup (4 ounces) shredded cheddar-flavored soy cheese