Spinach Tofu Lasagna

Spinach Tofu Lasagna

1/2 pkg. lasagna noodles (I normally use the whole box but will have about 4-5 noodles left)
22 oz. Italian spaghetti sauce, any kind-pick your favorite
1 package (12 oz) silken or soft tofu **(see below)
1-10 oz. pkg. frozen chopped spinach,  or 1 lb. fresh washed and chopped
1 Tbs. dried onions
1/2 tsp. salt
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried basil
1 bag (8 oz) shredded mozzarella soy cheese, save a little for top coating. You can use [dairy] mozzarella, we don't eat dairy. 

Preheat oven to 350'. Cook noodles in boiling water per package instructions, rinse and pat dry. Mix all above ingredients together, except for the spaghetti sauce. Coat a 2 qt baking dish with cooking oil. (I use a stoneware pan that does not require oil.) Start with a layer of spaghetti sauce, then a layer of noodles, then add all the tofu filling,  continue with layering the noodles, then the remaining tomato sauce. Then top with grated Soy cheese.
Bake for approximately 30 minutes or until bubbly.

** Drain tofu. Wrap tofu block in paper towels then place a heavy object (cookbook or pans) over tofu to help squeeze out any extra water. If not the tofu will be runny.

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