Spinach Tofu Lasagna
|Spaghetti sauce||15 1⁄2 Ounce (1 Jar, Prego)|
|Tofu||1 Pound, well drained|
|Ricotta cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Italian seasoning||1⁄2 Teaspoon, crushed|
|Lasagna noodles||6 , cooked, drained|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
1. Heat spaghetti sauce according to label directions.
2. Meanwhile, in large bowl, mash tofu with fork. Stir in eggs, ricotta, 1/2 cup of the Parmesan, spinach, Italian seasoning and pepper until well mixed.
3. Spread 2 tablespoons of the spaghetti sauce in 8- by 8-inch microwave- safe baking dish. Fit 2 noodles into baking dish, cutting and piecing as needed. Layer 1/2 of the remaining sauce, 1/2 of the tofu mixture and 1/2 of the mozzarella over noodles. Repeat layers of 2 noodles, 1/2 of the sauce, remaining tofu mixture and remaining mozzarella. Top with remaining 2 noodles, remaining sauce and remaining Parmesan cheese.
4. Cover with vented plastic wrap; microwave on high 8 minutes or until hot. Rotate dish. Reduce power to 50%. Microwave, covered, 12 minutes or until hot and bubbling, rotating dish twice during cooking. Let stand, covered, 5 minutes.