Tofu Spinach Lasagna Tuesday, June 14, 2011


9 lasagna noodles
1 medium onion, chopped
3 garlic cloves, minced
1 TBSP olive oil
8 oz sliced fresh mushrooms
1 14 oz pkg firm tofu
1 15 oz carton part-skim ricotta cheese
1/2 cup minced fresh parsley
1 tsp salt, divided
2 10 oz pkg frozen chopped spinach, thawed and squeezed dry
1 3/4 cups marinara or meatless spaghetti sauce
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese


Cook noodles according to package directions. Meanwhile, in a large
nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside. Drain tofu, reserving 2 TBSP liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add
ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 tsp salt and mushroom mixture. Combine spinach and remaining salt; set aside. Drain noodles. Spread half of the marinara sauce into a 13x9 inch baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. Bake, uncovered, at 350 deg for 30-35 minutes or until heated through and cheese is melted. Let stand for 10 minutes before cutting.


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