This is one of my favorite vegetarian recipes. I remember back in college when Jennifer K. wrote it down on a little piece of note paper for me. After 10 years, I still have that little slip of paper tucked away in my cookbook. This is a fantastic way to make one dish for dinner, and then have lunches all set for the next several days, and I bet if you didn’t tell your husband, he wouldn’t guess it was made with tofu . . .
Veggie Lasagna
For the filling, in a bowl mix:
1 small package frozen spinach, dethawed and squeezed dry
1 pkg. tofu, drained and mashed
minced garlic or garlic salt
1 small container ricotta cheese OR another pkg tofu
1 small bag mozzarella cheese (actually could even skip this, if you wanted)
Some Parmesan cheese
Some Italian spices, if you want and have them
Optional: sauteed veggies like mushrooms, broccoli, onions, zucchini, etc.
Drizzle olive oil
Salt, Pepper
You also need:
1 large jar tomato sauce
1 box lasagna noodles
In an 8 x 8 pan, layer sauce, noodles, filling. Then repeat. I love to use the “no-boil” noodles so that I don’t even have to cook them–one less pot to clean! Be sure to have sauce and a sprinkle of Parmesan cheese on the top. Cover with aluminum foil and bake 350 for about an hour. You can take off the foil the last 10 minutes of baking.
ALifeOverseas.com / LauraParkerBlog.com.
Destined Traveler.
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Yummy!! I can't wait to try it!! Glad you wrote it down b/c you've told me numerous times and I can never remember! I'm printing this one out and not telling Will it has tofu….shhhh….