Megavegetarian lasagna
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Sweet potatoes |
| 1 | pounds | Fresh spinach |
| 9 | ounces | Firm tofu |
| 1 | cup | Nonfat ricotta cheese |
| 1 | teaspoon | Chopped basil |
| ¼ | cup | Chopped parsley |
| 1 | Clove minced garlic | |
| 1 | Jar spaghetti sauce -- | |
| 32 | Oz | |
| 8 | ounces | Shredded nonfat mozzarella |
| Cheese | ||
| 3 | tablespoons | Wheat germ |
Directions
1. Peel and thinly slice sweet potatoes. Lightly steam spinach; drain and set aside. 2. FILLING: Drain the tofu slightly but don't squeeze out the water. Place it with ricotta in the container of a blender or food processor and blend till smooth. Transfer to a bowl and add oregano, basil, parsley, and garlic; mix well. 3. ASSEMBLE the lasagna in a 9 x 13 inch baking pan. Spread a thin layer of sauce in the bottom. Cover with a layer of potato slices (first third).
Spread half the tofu-ricotta filling over potato. Cover with one-third (about 10oz) of the remaining sauce; sprinkle with half the mozzarella. Layer with all the spinach. Continue to layer remaining ingredients, end with sauce; then sprinkle with wheat germ. Bake 45 minutes at 375F/190C. Let stand 10 minutes before serving.
Variation: chop spinach and add it to the cheese filling.
Recipe By : Prevention Mag July 1996:78 From: Date: