Tofu-Spinach Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Tofu, soft, 392 grams (about 14 ounces after draining)Tofu, firm, 336 grams (about 12 ounces after draining)Whole Wheat Lasagna Noodles; 1 svg = 2 oz dry 1/7 of pkg, 12 oz (I used 9 noodles)Spinach, frozen, 1.5 package (10 oz) yields ( i used a 16 oz pkg)Granulated Sugar, 2 tspSoy Milk, .25 cupGarlic powder, .5 tspLemon Juice, 1 lemon yieldsBasil, 2 tbsp mincedNewman's Own Bombolina Sauce: 2 cups
Cook the lasagna noodles according to the package and set aside. Preheat the oven to 350 degrees F. Squeeze the spinach as dry as possible and set aside. Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach. Cover a 9x13-inch pan with a thin layer of tomato sauce. Then layer with 3 noodles. Follow with 1/2 of the tofu mixture. Continue in the same order using 1/2 of the tomato sauce, 3 more noodles and the remaining tofu mixture. End with the remaining noodles and the remaining sauce. Bake for 25 to 30 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user JANICEMC.
Number of Servings: 12
Recipe submitted by SparkPeople user JANICEMC.
Nutritional Info Amount Per Serving
- Calories: 175.7
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 234.2 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 4.7 g
- Protein: 11.9 g