Tofu Ricotta Lasagna
|Lasagna noodles||12 (Uncooked)|
|Frozen chopped spinach||20 Ounce, thawed (2 Packages, 10 Ounce Each)|
|Firm tofu||1⁄2 Pound|
|Part skim ricotta cheese/Low-fat cottage cheese||1 Cup (16 tbs)|
|Olive oil||3 Tablespoon|
|Onion||1 Medium, peeled and chopped|
|Minced fresh parsley||3 Tablespoon|
|Garlic clove||2 Large, peeled and pressed|
|Canned tomato sauce||16 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Crushed dried basil||3⁄4 Teaspoon|
|Crushed dried oregano||3⁄4 Teaspoon|
|Black pepper||To Taste|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
Cook noodles in boiling water according to package directions.
Drain carefully and set aside in a single layer on paper towels.
Squeeze spinach as dry as possible; set aside.
In a medium mixing bowl, crumble tofu and blend it with ricotta cheese until smooth and creamy.
For sauce, heat oil in a large skillet.
Saute onion, parsley and garlic in oil.
Add tomato sauce, tomato paste, water, honey, basil, oregano, salt and pepper.
Simmer, partly covered, about 20 minutes, or until thickened.
To assemble lasagna, ladle about 2 tablespoons sauce into bottom of an 11 x8x3-inch baking dish.
Arrange 6 noodles to cover the bottom of the dish.
Top with spinach, tofu mixture, shredded mozzarella and half the remaining sauce in that order.
Cover with remaining 6 noodles, then top with remaining sauce.
Sprinkle with Parmesan cheese.
Cover with foil. (Dish can be prepared ahead to this point and refrigerated until ready to bake. Add 15 minutes to baking time.)
Bake in a preheated 350-degree oven 40 minutes.
Remove foil; continue baking 15 to 20 minutes, or until bubbling and crusty on top.
Remove from oven and let cool 10 minutes before cutting into squares to serve.