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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Patsy Palmer
  • 8 oz. mushrooms, sliced
  • 2 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 yellow onion, chopped
  • 4 medium zucchini, halved lengthwise and thinly sliced (about 11â�„2 lb.)
  • Vegetable-based cooking spray
  • 1â�„2 tsp. salt
  • 11â�„2 cups soft tofu
  • 2 cups shredded Mozzarella cheese substitute
  • 1â�„2 cup Parmesan cheese substitute
  • 5 cups Basic Marinara Sauce or canned sauce
  • 1 (8-oz.) package no-boil whole wheat lasagna noodles
Preheat oven to 450 degrees. Bake all vegetables in a jelly-roll pan, coated with cooking spray, for 12 to 14 minutes or until vegetables are crisp-tender, stirring halfway through. Reduce oven temperature to 350 degrees. Toss vegetables with salt in a bowl.
Stir together tofu, 11�2 cups Mozzarella substitute and 1�4 cup Parmesan substitute.
Spread 1 cup sauce over bottom of 13- by 9-inch pan sprayed with cooking spray, then top with three noodles, 1 cup sauce, 1�3 tofu mixture and 1�3 vegetable mixture. Repeat layers twice, beginning with three noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining cheese substitutes.
Bake uncovered for 45 minutes. Uncover and bake 10 to 15 minutes more, until top is melted and golden. Let stand 10 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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