This was really good! Like someone else, said, it's really the sauce you use that makes or breaks it. I made my own tomato sauce. I also quadrupled the recipe, and used penne instead of shells. I didn't use any of the cheese, but the tofu sure fooled everyone as ricotta! Also, I sauteed zucchini slices and a portabello mushroom. I decided to layer it like lasagna, with sauce on the bottom, a layer of noodles, some mushroom and zucchini chunks, then the tofu (used more), and then started over with the sauce. I ended it with sauce on top and sprinkled chopped black olives all over the top. Yum, yum, and quite healthy!!! Next time I'll try it with lasagna noodles!
5 users found this review helpful
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