Spinach Tofu Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 lb lasagna noodles (not cooked)1 lb firm tofu drained1 Cup ricotta cheese 8 oz Montery jack shredded1 Can (8 oz ) mushroom slices1 10 oz pkg frozen spinach squeezed dry as possible1 Cup onion diced1/2 Cup green pepper diced1 can 15 oz diced tomato1 can 15 oz tomato sauce1/2 cup water1 can 10 oz dice tomatoes & green chilies(Ro-tel brand is good) original or milder1 Tbsp Oregano1 1/2 teas crushed pepper2 teas dry basil2 teas salt1 teas garlic powder
Preheat oven 350
in food processor put ricotta, basi, garlic powder, tofu and salt blend. Then add spinach
In skillet cook onion, green pepper and crushed red pepper with a small amount of the tomato sauce cover till onion and green pepper are soft.
Add rest of canned tomatos and other cans. Heat.
In 9 x 13 baking pan put 1/2 sauce cover with 1/2 uncooked noodles put spinach mixture place rest of noodles cover with rest of sauce. Sprinkle monerey cheese on top. Cover and bake 30 to 40 minutes. (the noodles will cook in the sauce)
8 servings-spicey
For vegan omit the cheeses and add more tofu
for lower fat and calories use fat free ricotta and the lower fat cheeze for the top.
Let sit and rest after baking. 10-20 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user SIGNZONELINDA.
in food processor put ricotta, basi, garlic powder, tofu and salt blend. Then add spinach
In skillet cook onion, green pepper and crushed red pepper with a small amount of the tomato sauce cover till onion and green pepper are soft.
Add rest of canned tomatos and other cans. Heat.
In 9 x 13 baking pan put 1/2 sauce cover with 1/2 uncooked noodles put spinach mixture place rest of noodles cover with rest of sauce. Sprinkle monerey cheese on top. Cover and bake 30 to 40 minutes. (the noodles will cook in the sauce)
8 servings-spicey
For vegan omit the cheeses and add more tofu
for lower fat and calories use fat free ricotta and the lower fat cheeze for the top.
Let sit and rest after baking. 10-20 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user SIGNZONELINDA.
Nutritional Info Amount Per Serving
- Calories: 417.1
- Total Fat: 22.1 g
- Cholesterol: 35.1 mg
- Sodium: 995.3 mg
- Total Carbs: 40.5 g
- Dietary Fiber: 6.0 g
- Protein: 27.1 g
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