Basil Spinach Lasagna
Prep time 15 minutes
1/2 pkg. firm tofu, drained
1/2 T olive oil
1/2 tsp basil, dried
1/2 tsp parsley, dried
1/2 tsp onion powder
1/2 t salt
1/4 t garlic powder
1/8 tsp oregano, dried
5 oz. frozen chopped spinach
26 oz spaghetti sauce
9 whole-wheat lasagna noodles, uncooked
To make tofu filling: mash tofu in a bowl, then add the next 8 ingredients and mix well. Do not thaw and drain spinach, as you need the liquid for the uncooked noodles. Spread a small amount of sauce on the bottom of a 8 x 8 pan. Break 3 uncooked noodles to fit and lay on top of the sauce. Spread half of the tofu filling over the noodles and cover with another layer of sauce. Top with 3 more noodles and the remaining filling and more sauce. End with the last 3 noodles and cover with the remaining sauce. Pour additional 1 cup water over noodles. Cover and refrigerate overnight. You may bake immediately, but the noodles will not be as soft. Bake at 350º F for 45 minutes. Makes 4-6 servings:
This is my all time best dish for meat eaters that think they don’t like vegetarian food. They are amazed there is no meat in it.
