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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is the very first recipe I post on this fabulous site. I have been cutting down on my carb intake and came up with this pasta-fee lasagna to help with those pasta cravings. I've served it at work to both tofu lovers and haters. They've all enjoyed it. Hope you do too. Ingredients:
1/2 lb ground turkey or 1/2 lb turkey sausage, crumbled |
1 (28 ounce) jar spaghetti sauce (your favorite) |
1/4 cup red wine (optional) |
2 garlic cloves, minced |
1 small onion, chopped fine |
1 medium zucchini, shredded |
3 cups spinach, chopped |
8 ounces mushrooms, chopped |
1 package firm garlic and onion tofu, drained, sliced very thin |
8 ounces part-skim ricotta cheese |
1 egg |
6 ounces mozzarella cheese |
Directions:
1. Brown ground beef or sausage.
2. Add jarred sauce and wine to the meat.
3. Simmer for 5 minutes.
4. In separate skillet, saute garlic, onions and rest of veggies in olive oil until soft but not browned.
5. Remove from heat.
6. Let cool.
7. In bowl mix together ricotta cheese and beaten egg.
8. Stir in veggie mixture.
9. Add enough sauce on bottom of 8x10 pan to just cover.
10. Add a layer of tofu slices followed by a layer of veggie mixture and a layer of sauce.
11. Repeat until you are out of tofu slices.
12. Sprinkle top with mozzarella cheese.
13. Bake covered at 350�°F for 30-40 minutes.
14. Let sit for 10 minutes before serving.
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