LOCATION: Recipes >> Vegetarian >> TOFU-SPINACH LASAGNE
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TOFU-SPINACH LASAGNE
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1 8-ounce package regular or whole wheat lasagne noodles
1 32-ounce jar meatless spaghetti sauce
1 1/2 cups water
1 pound soft or medium tofu
1 10-ounce package frozen, chopped spinach, thawed and drained well
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon garlic powder
In a large bowl, combine sauce and water. Set aside.
Drain tofu slightly, but do not squeeze out the water. Place in a
blender container and blend until smooth. Spoon into a bowl and
add remaining filling ingredients, mixing well.
To assemble lasagne, spread 1 cup of the sauce in the bottom of a
9 x 13 inch lasagne pan. Top with 1/3 of the noodles, then 1/2 cup
of the sauce. Next, spoon 1/2 of the tofu mixture over the noodles
and top with another 1/2 cup of the sauce. Top with another 1/3 of
the noodles. Press them down firmly onto the filling.
Repeat layers, adding 1/2 cup sauce, remaining tofu mixture, 1/2
cup sauce, and remaining noodles. Again, press noodles down firmly.
Spoon remaining sauce over noodles, making sure noodles are entirely
covered with sauce.
Preheat oven to 350 degrees Fahrenheit. Bake 40 minutes, covered.
Uncover and continue to bake 20 more minutes. Cut into squares to
serve.
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