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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A healthy, delicious vegetarian lasagna, made with tofu instead of ricotta. This recipe can be vegan if made with soy mozzarella and egg substitute instead of the listed dairy products. Ingredients:
12 oz. firm tofu |
2 eggs |
10 oz. frozen spinach |
1/2 tsp. salt |
1/2 tsp. black pepper |
8 oz. mozzarella cheese |
32 oz. pasta sauce |
4 oz. lasagna noodles |
1/2 cup parmesan cheese |
Directions:
1. mix together tofu, spinach, eggs, 1/4 cup parmesan cheese, salt and pepper in food processor.
2. Preheat oven to 375 degrees
3. in a 9x13 baking pan, layer pasta sauce, lasagna noodles, half of the spinach mixture and half of the grated mozzarella. Repeat with another layer each of pasta sauce, lasagna noodles, spinach mixture and mozzarella. Spread the remaining pasta sauce on top, and sprinkle 1/4 cup parmesan cheese on top. Cover with aluminum foil and bake at 375 degrees for 60-70 minutes.
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