Ingredients
10 uncooked whole wheat lasagna noodles1-1/2 cups sliced fresh mushrooms1/4 cup chopped onion2 garlic cloves, minced1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 can (12 ounces) tomato paste1 package (14 ounces) firm tofu, drained and cubed2 large eggs, lightly beaten3 cups 2% cottage cheese1/2 cup grated Parmesan cheese1/2 cup packed fresh parsley leaves1/2 teaspoon pepper2 cups shredded part-skim mozzarella cheese, divided
Preparation
Preheat oven to 375°. Cook noodles according to package directions for al dente. Meanwhile, in a large saucepan, cook mushrooms and onion over medium heat until tender. Add garlic; cook 1 minute. Add tomatoes and tomato paste; cook and stir until heated through.
Pulse tofu in a food processor until smooth. Add next 5 ingredients; pulse until combined. Drain noodles.
Place 5 noodles into a 13x9-in. baking dish coated with cooking spray, overlapping as needed. Layer with half the tofu mixture, half the sauce and half the mozzarella. Top with remaining noodles, tofu mixture and sauce.
Bake, covered, 35 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before serving.
