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Thursday, March 14, 2013

Tofu Spinach Lasagna

A nice classic meal without the meat.  If you have never had tofu, this is a good recipe to try it out in.
The tofu is mixed with ricotta, and takes on the taste of the ricotta filling.  This is a delicious alternative to lasagna with meat sauce.

9 lasagna noodles
3 garlic cloves, minced
2 c. chopped mushrooms (leave out if you are not a mushroom lover)
1 pkg. firm tofu
1 carton part skim ricotta (15 oz.)
1/2 c. parsley
1 pkg. frozen spinach, defrosted and squeezed dry
2 c. marinara sauce
1 1/2 c. mozzarella cheese
1 c. parmesan cheese

Cook noodles until al dente, 10-12 minutes.  Drain.
Drain the tofu, reserving 3-4 T. liquid.  Put 2 T. of the liquid and the tofu in a blender or food processor and process until smooth.  Add additional liquid if needed to process.  Put tofu in a large bowl and add in the ricotta cheese.  Mix until smooth.  Mix in the spinach, mushrooms, garlic, and 1/2 c. parmesan cheese.
Spray a 13 x 9 pan with cooking spray.
Spread 1/2 c. marinara on the bottom of the pan.
Put 3 noodles on top of the sauce, covering the bottom of the pan.  Spread 1/2 of the tofu mixture over the noodles.   Sprinkle with 1/4 c. mozzarella cheese.  Put three more noodles on top of the cheese.  Spread the remainder of the tofu mixture on these noodles.  Top with more marinara-enough to cover the tofu.  Sprinkle with more mozzarella cheese.  Cover with the remaining 3 noodles, then the sauce, the remainder of mozzarella cheese and the remaining 1/2 c. parmesan cheese.

Bake at 350 for 30 minutes.  Let rest 10 minutes before serving.

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