Quick & Easy Vegetarian Lasagna |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe substitutes ricotta cheese with tofu. Don't tell anyone, and they'll never know the difference! You can also add some meat-substitute (my favorite is Quorn grounds) to make what seems to be a meaty lasagna... and only you will know there's no meat in it! Ingredients:
1 lb soft tofu |
1/2 cup grated parmesan cheese |
2 eggs |
3 garlic cloves, minced |
2 tablespoons chopped fresh basil or 2 teaspoons dried basil |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
39 ounces tomato and basil pasta sauce |
8 ounces no-boil lasagna noodles |
3 cups fresh baby spinach |
2 cups low fat mozzarella |
Directions:
1. Heat oven to 375°F.
2. Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl.
3. Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Spread about 1 cup of tomato sauce at the bottom of the pan. Arrange one layer of noodles on top.
4. Spread with half the tofu mixture; top with half of the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.
5. Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.
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