Vegetarian Lasagna With Tofu
|Low sodium tomato sauce||4 Cup (64 tbs)|
|Garlic powder||2 Teaspoon|
|Dried oregano||2 Teaspoon|
|Dried basil||2 Teaspoon|
|Sliced mushrooms||1 Cup (16 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package, 2 Cups)|
|Firm tofu||6 Ounce, crumbled|
|Low fat cottage cheese||2⁄3 Cup (10.67 tbs) (1% Fat)|
|Grated parmesan cheese||2 Tablespoon|
|Shredded mozzarella cheese||3 Ounce|
|Lasagna noodles||9 Ounce, cooked|
1. Preheat oven to 375°F.
2. In medium saucepan, combine tomato sauce, garlic powder, oregano, and basil. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Stir in mushrooms; remove from heat.
3. In medium bowl, combine remaining ingredients except mozzarella and lasagna noodles; mix well.
4. Spread 1 1/3 cups tomato sauce in bottom of 13-by-9-by-2-inch baking dish; arrange half the noodles on top (cut 1 in half if necessary to make an even layer). Spread
spinach mixture evenly over noodles; spread 1 1/3 cups sauce over the top. Top with remaining noodles and sauce; sprinkle with mozzarella.
5. Bake until cheese is lightly browned, 30 to 40 minutes.