Wavy Lasagna with Mushroom Tofu Bolognese

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1 Box wavy lasagna
4 tbs extra virgin olive oil
2 stalk of celery, ground
2 medium carrot, ground
1medium yellow onion, ground
24 oz. domestic mushrooms, ground
1lb firm tofu, diced
½ cup white wine, dry
3 tbs. tomato paste
¼ cup almond flour, lightly toasted
Salt and black pepper, to taste



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  • Place a pot of water to boil. Meanwhile in a skillet sauté celery, carrots, and onion with oil until nice and golden, about 15 minutes over medium heat.

  • Add mushrooms and tofu and brown, about 10 minutes, stir in wine and evaporate well.

  • Add tomato paste, 1 ½ cup of water and bring to boil, season with salt and black pepper. Reduce water over medium heat. Meanwhile cook lasagna sheets according to directions, drain and cool down.

  • Spread ¼ sauce on the bottom of a oiled 13 x 9 baking pan, cover with 4 lasagna noodles, add ¼ sauce, repeat two more times.

  • Bake lasagna in the oven at 400F for 25 min, sprinkle almond flour and bake few more minutes until slightly brown.

  • Let sit 10 minutes before serving.

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