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Lasagna with Radicchio Cremini Mushrooms

Lasagna With Radicchio Cremini Mushrooms
Ingredients
Makes 6 servings
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 small head radicchio, shredded
- 8 ounces cremini mushrooms, lightly rinsed, patted dry and thinly sliced
- salt and freshly ground black pepper
- 8 ounces lasagna noodles
- 1 pound firm tofu, drained, patted dry and crumbled
- 1 pound soft tofu, drained, patted dry and crumbled
- 3 tablespoons nutritional yeast
- 2 tablespoons minced fresh parsley
- 3 cups marinara sauce
- 1/2 cup ground walnut pieces
Method
- In a large skillet, heat the oil over medium heat
- Add the garlic, radicchio and mushrooms
- Cover and cook, stirring occasionally, until tender, about 10 minutes
- Season with salt and pepper to taste and set aside
- In a pot of boiling salted water, cook the noodles over medium-high heat, stirring occasionally until just al dente, about 7 minutes
- Drain and set aside
- Preheat oven to 350°F
- In a large bowl, combine the firm and soft tofu
- Add the nutritional yeast and parsley and mix until well combined
- Mix in the radicchio and mushroom mixture and season with salt and pepper to taste
- Spoon a layer of the tomato sauce into the bottom of 9 x 13-inch baking dish
- Top with a layer of the noodles
- Spread half of the tofu mixture evenly over the noodles
- Repeat with another layer of noodles followed by a layer of sauce
- Spread the remaining tofu mixture on top and finish with a final layer of noodles and sauce
- Sprinkle the top with ground walnuts
- Cover with foil and bake for 45 minutes
- Remove cover and bake 10 minutes longer
- Let stand for10 minutes before serving
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