Thursday, June 22, 2017
Light & Easy, Not So Cheesy Spinach Lasagna
8 lasagna noodles (the regular kind)
1 - 10 oz package of frozen chopped spinach, thawed
1 pound of firm tofu, drained & crumbled (I pressed it for a short time, while I gathered the other ingredients)
1 tbs freshly squeezed lemon juice
1 tsp dried basil
1/2 tsp dried oregano
1 tsp of salt
1/4 tsp freshly ground black pepper
1 - 24 oz jar of marinara sauce
1/2 cup of grated soy mozzarella or grated soy Parmesan
Preheat the oven to 350F. Place the noodles in a shallow dish & pour in just enough hot water to cover the noodles. Set aside. Squeeze the water out of the spinach & place in a large bowl. Add the tofu, lemon juice, basil, oregano, salt & pepper. Mix well. Drain the noodles. Do not blot dry.
Spoon a layer of marinara sauce into the bottom of a 9x9 inch baking dish. Top with half of the noodles. Spread half of the tofu mixture evenly over the noodles. Repeat with a layer of the remaining noodles. Top with a thin layer of sauce and then the remaining tofu mixture, ending with the remaining sauce. Top with the cheese. Cover tightly with aluminum foil & bake for 45 minutes. Remove the foil & bake for 10 minutes or more. Let stand for 10 minutes before serving. Serves 4-6.