Tofu-spinach lasagna
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Whole wheat lasagna noodles |
| 32 | ounces | Spaghetti sauce |
| 1½ | cup | Water |
| 1 | pounds | Soft or medium tofu |
| 10 | ounces | Chopped spinach; thawed and drained |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Dried basil |
| ⅛ | teaspoon | Garlic powder |
Directions
FILLING
In a large bowl, combine sauce and water. Set aside. Drain tofu slightly, but do not squeeze out the water. Place in a blender container and blend until smooth. Spoon into a bowl and add remaining filling ingredients, mixing well. To assemble lasagna, spread 1 cup of the sauce in the bottom of a 9x13-inch lasagna pan. Top with ⅓ of the noodles, then ½ c of the sauce. Next, spoon ½ of the tofu mixture over the noodles and top with another ½ cup of sauce. Top with another ⅓ of the noodles. Press them down firmly onto the filling. Repeat layers, adding ½ cup of sauce, remaining tofu mixture, ½ cup sauce, and remaining noodles. Again, press noodles down firmly. Spoon remaining sauce over noodles, making sure noodles are entirely covered with sauce. Preheat oven to 350 degrees. Bake 40 minutes, covered. Uncover and continue to bake 20 more minutes. Cut into squares to serve.
Hanneman Fri, 06/12/98 Surfing Expedition 374cals, 12g fat Notes: Personal Collection at the ADVANCED LIFE SUPPORT PROGRAM NASA Johnson Space Center
Recipe by: Book (unknown)
By Kitpath <phannema@...> on Jun 12, 1998, converted by MM_Buster v2.0l.