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Ingredients Jump to Instructions ↓

  1. 1-3/4 cups sliced fresh mushrooms

  2. 1/4 cup chopped onion

  3. 1 tablespoon olive oil

  4. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  5. 2 garlic cloves, minced

  6. 2 cans (14-1/2 ounces each ) diced tomatoes, undrained

  7. 1 can (8 ounces) tomato sauce

  8. 1 can (6 ounces) tomato paste

  9. 2 tablespoons minced fresh basil or 2 teaspoons dried basil

  10. 1 teaspoon dried marjoram

  11. 9 uncooked lasagna noodles

  12. 1 package (14 ounces) firm tofu, drained and cubed

  13. 2 eggs, lightly beaten

  14. 2 tablespoons dried parsley flakes

  15. 1/2 teaspoon salt

  16. 1/4 teaspoon pepper

  17. 1-1/2 cups (6 ounces) shredded mozzarella-flavored soy cheese

  18. 1 cup (4 ounces) shredded cheddar-flavored soy cheese

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet coated with cooking spray, saute mushrooms and onion in oil until tender. Add spinach and garlic; cook 2 minutes longer. Stir in the tomatoes, tomato sauce, tomato paste, basil and marjoram. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions; drain. In a small bowl, combine the tofu, eggs, parsley, salt and pepper. Place three noodles in the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Layer with half of the tofu mixture, 1-1/2 cups spinach mixture, 1/2 cup mozzarella-flavored soy cheese and 1/3 cup cheddar-flavored soy cheese. Repeat layers. Top with remaining noodles and spinach mixture; sprinkle with remaining cheeses. Cover and bake at 375° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 12 servings.

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