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Spinach Tofu Lasagna

Microwaverina's picture
Ingredients
  Spaghetti sauce 15 1⁄2 Ounce (1 Jar, Prego)
  Tofu 1 Pound, well drained
  Eggs 2
  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
  Pepper 1⁄2 Teaspoon
  Lasagna noodles 6 , cooked, drained
  Shredded mozzarella cheese 2 Cup (32 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Tofu
Interest: 
Healthy

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