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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Kids don't even know that tofu is replacing most of the cheese in this one. I've also added ground turkey to the sauce mixture at times and it has turned out nicely. Ingredients:
1 tablespoon oil |
8 green onions, sliced |
1 cup fresh mushrooms, sliced |
48 ounces spaghetti sauce |
5 1/4 ounces silken firm tofu |
10 ounces frozen chopped spinach, thawed and drained |
1 egg |
8 ounces lasagna noodles, uncooked |
1/2 teaspoon seasoning salt |
1/2 teaspoon garlic powder |
1/2 teaspoon oregano |
1/4 teaspoon pepper |
1 cup mozzarella cheese |
Directions:
1. Preheat oven to 450.
2. Saute green onions and mushrooms in oil. Add spaghetti sauce and heat through. Set aside.
3. Combine tofu, spinach, egg, and seasonings in bowl.
4. Layer lasagana in sprayed 9 x 13 pan. Sauce, noodles (uncooked), tofu, noodles, and sauce.
5. Cover with foil and bake for 45 minutes.
6. Put cheese on top of lasagna. Bake uncovered for 15 minutes.
7. Let stand for 5 minutes before serving.
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