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Tofu Ricotta Lasagna

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Ingredients
  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)
  Honey 1 Teaspoon
  Crushed dried basil 3⁄4 Teaspoon
  Crushed dried oregano 3⁄4 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Shredded mozzarella cheese 2 Cup (32 tbs)
  Grated parmesan cheese 2⁄3 Cup (10.67 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Tofu
Cook Time: 
60 Minutes

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