Tuesday, January 24, 2012

Veggie Tofu Lasagna


1 block (20 oz) firm Tofu
4 Tbsp Olive oil
1 clove Garlic, minced
1 Onion, chopped
1 jar (32 oz) prepared Spaghetti sauce
1 C Water
1 lb frozen cut Leaf spinach, thawed and drained
2 tsp Italian seasoning, optional
Salt and pepper to taste
1 pkg (12 oz) Lasagna noodles
4 C Shredded low-fat cheese (Monterrey/cheddar blend)
3/4 C Low-fat ricotta cheese


Place tofu in a cheese cloth; squeeze to remove excess liquid. In a saucepan, heat 3 tablespoons of the olive oil and brown tofu. Add garlic and onion; cook until onion is clear. Add spaghetti sauce, water, spinach, and seasonings; simmer for 10 minutes. Oil bottom and sides of a 13 x 9-inch pan with the remaining 1 tablespoon olive oil. Layer uncooked noodles, sauce mixture, and shredded cheese. Repeat layers; spread ricotta cheese over top layer. Cover and bake in electric oven at 350 degrees for 45 minutes. Uncover and bake for 15 more minutes.

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