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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Quick and easy tofu and spinach lasagna, for the meat and non meat eaters in your family! This recipe is for a small 9x9 pan. I came up with this when I made the switch. Ingredients:
8 barilla no-boil lasagna noodles |
6 ounces firm tofu, crumbled |
1 cup cottage cheese |
6 ounces frozen spinach (drained of all excess liquid) |
garlic powder |
onion powder |
salt and pepper |
8 ounces of shredded mozzarella cheese |
spaghetti sauce |
Directions:
1. Heat oven to 350 degrees.
2. Mix cottage cheese, spinach and salt, pepper, and onion and garlic powders together in a small bowl. Set aside.
3. Pour about 2 tablespoons of sauce into bottom the pan.
4. lay two of the noodles on top of sauce.
5. spread 1/3 of the cheese and spinach mixture on top of noodles.
6. sprinkle 1/3 of the crumbled tofu on top of mixture.
7. sprinkle 2 oz of shredded cheese on top of tofu.
8. add 2 more lasagna noodles
9. repeat steps 5-8 2 more times.
10. pour desired amount of remaining sauce on top of the lasagna.
11. sprinkle with remaining shredded cheese.
12. bake at 350 til the sauce is bubbling and the cheese is melted about 20 - 30 minutes.
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