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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Nutritious spinach and tofu star in this lasagna recipe. Add a side salad for a complete vegetarian meal. Ingredients:
1 pound soft tofu |
1/2 cup grated parmesan |
2 eggs |
3 garlic cloves, minced |
2 tablespoons each minced fresh basil, thyme, and oregano, or 2 teaspoons each dried |
1/4 teaspoon coarse salt |
1/8 teaspoon freshly ground black pepper |
32 ounces homemade tomato sauce or store-bought tomato sauce |
1/2 8-ounce package no-boil lasagna noodles |
4 ounces fresh prewashed baby spinach (2 cups) |
8 ounces mozzarella, shredded (2 cups) |
Directions:
1. Heat oven to 375º F. Combine the tofu, Parmesan, eggs, garlic, herbs, salt, and pepper in a medium bowl.
2. Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Spread with about 1 cup of sauce. Arrange one layer of noodles on top. Spread with half the tofu mixture; top with half the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.
3. Cover with aluminum foil and bake 30 to 35 minutes. Let stand 5 minutes before cutting. Recipe can be made ahead to this point. Cool, cover, and refrigerate up to one day ahead. Reheat at 325º F for 20 minutes or until a knife inserted in the center comes out hot.
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