Where’s Marcia? Lasagne
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Ingredients
- 1 lb. firm tofu (drained and blottted in paper towels)
- 8 oz lasagne noodles (precooking makes the job easier!)
- 1 T. olive oil
- 1 large onion or leek, chopped
- 1 pound mushrooms, thinly sliced
- 1 t. each dried basil, dry thyme, dry oregano
- 2 (15 oz each) (no salt added) tomato sauce
- 1 can tomato paste (6 oz)
- 2 10 oz bags fresh spinach, steamed, drained and sqeezed dry
- 1 cup part skim ricotta cheese
- 8 oz. mozzarella cheese, grated
- 1/4 c. grated Parmesan cheese
Instructions
- Break tofu into course chunks and let it drain.
- Mix ricotta and spinach and set aside. Heat oil in pan and saute tof u, onion, mushrooms, basil, thyme, and oregano. Cook stirring often until liquid has evaporated (about 7 minutes). Stir in tomato sauce and tomato paste. Remove from heat and set aside.
- Spread 1/3 of the sauce in a 9 by 13 pan. Top with half the noodles, spinach mixture and mozzarella. (You may repeat layers...I didn't). Sprinkle Parmesan cheese on top. Bake 400 degrees for 25 minutes (approximately.) Let stand for 5 minutes before serving. Serves 8.
- 1 lb. firm tofu (drained and blottted in paper towels)
- 8 oz lasagne noodles (precooking makes the job easier!)
- 1 T. olive oil
- 1 large onion or leek, chopped
- 1 pound mushrooms, thinly sliced
- 1 t. each dried basil, dry thyme, dry oregano
- 2 (15 oz each) (no salt added) tomato sauce
- 1 can tomato paste (6 oz)
- 2 10 oz bags fresh spinach, steamed, drained and sqeezed dry
- 1 cup part skim ricotta cheese
- 8 oz. mozzarella cheese, grated
- 1/4 c. grated Parmesan cheese
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