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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Easily veganized (simply substitute soy mozzarella for regular) this delicious casserole is a mainstay in my house. Tastes rather like a lasagna-type dish, and can hold many substitutions (mushrooms are fabulous in here too!) Ingredients:
1 teaspoon olive oil |
1 onion, chopped |
2 -3 garlic cloves, minced or pressed |
16 ounces baby spinach |
12 ounces tofu, crumbled |
26 ounces prepared pasta sauce, divided |
2 cups part-skim mozzarella cheese, divided |
1 1/2 cups instant brown rice |
Directions:
1. Preheat oven to 350 degrees F.
2. Heat oil in a heavy pan. Over medium heat, cook onion and garlic until softened and golden brown.
3. Add spinach to pan. Cover pan to steam until wilted.
4. Add tofu and one cup pasta sauce.
5. Spray 9x13-inch baking pan with non-stick spray. Pour remaining pasta sauce into the bottom of the pan. Sprinkle rice over this and top with one cup mozzarella. Next layer is the spinach/tofu mixture, finally topped with remaining one cup of mozzarella.
6. Bake 30 minutes until bubbly and hot, and the rice is fully cooked.
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