Tofu Lasagna

1 pkg Nasoya® Firm tofu, patted dry
1 Tbsp dried basil
1 tsp salt
8 oz bag shredded mozzarella cheese
1 10-oz pkg frozen chopped spinach, defrosted and drained
1 Tbsp canola oil
2 cloves garlic, minced
1 small onion, chopped
4 cups garlic tomato sauce
1 box no-boil lasagna noodles

1.Preheat oven to 375°F. In a large bowl, crumble tofu and mix in dried basil and salt until creamy. Blend in the mozzarella and spinach. Set aside.
2.Heat oil in a large nonstick pan over medium high heat. Once oil is hot, add the garlic and onion and sauté for 5 minutes. Remove from heat and blend in tofu mixture.
3.In a 9 x 13” pan, spread 2/3 cup tomato sauce across bottom. Place a layer of noodles over the sauce using three noodles leaving a little space in between.
4.Spread one-third of the tofu mixture over the noodles and top with 2/3 cup sauce. Add another layer of noodles. Again, spread one-third of the tofu mixture over the noodles and top with 2/3 cup sauce. Add another layer of noodles, spread remaining tofu mixture over them, and cover with 2/3 cup sauce. Top with a final layer of noodles and pour remaining sauce over them.
5.Cover the dish with foil and bake for 45 minutes.
6.Remove foil and bake for another 15 minutes. Allow to cool for 15 minutes before cutting. Enjoy!


Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user C_ANEMONE.