Recipe: Tofu/Spinach Lasagna

[Guest guest]

This recipe is great for dinner parties, and it easily

makes ten servings. I've served it many times to

people who had never tried tofu, and it's always a

hit.

 

1 pound mashed tofu

1 Tablespoon water

2 teaspoons Italian seasoning

1/4 teaspoon black pepper

2 cups shredded mozarella

1 cup grated Parmesan cheese

2 cloves garlic, minced

2 15-ounce cans tomato sauce

1 small package lasagna noodles (around nine noodles

-whole wheat works great), cooked

1 pound fresh spinach, lightly steamed in microwave,

or frozen spinach, thawed. Make sure it is well

drained.

 

Heat oven to 350. Combine tofu, water, Italian

seasoning, Parmesan, pepper, and garlic by hand or in

mixer. Pour one cup tomato sauce in greased 9 x 12 "

pan. Alternate layers of cooked noodles, tofu

mixture, tomato sauce, and spinach. Top with

mozzarella. Bake covered for 45 minutes. Uncover and

broil until cheese is brown. Let stand for 5 minutes,

serve. This is also good with steamed mushrooms

layered with the spinach.

 

 

 

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