This is a very easy, delectable and healthy vegetarian lasagna recipe. My favorite part is that the ricotta cheese has been substituted with tofu, your guests will never know the difference.
Olive Oil Spray, or 1 tsp Olive Oil
1 lb soft tofu
½ cup grated parmesan cheese
2 eggs (or use egg substitute, see tip below)
4 garlic cloves, minced
3 tbsp fresh chopped basil
¼ tsp sea salt
¼ tsp fresh ground pepper
39 oz tomato and basil pasta sauce
8 oz wholegrain lasagna noodles or Gluten Free noodles
3 cups fresh baby spinach
2 cups low fat mozzarella
Egg Substitute: 1 tbsp flaxseed meal + 3 tbsp water for each egg (notice this is meal, not the whole flax seed)
Preheat oven to 375°F.
Using a potato masher or food processor, blend together tofu, Parmesan, eggs, garlic, herbs, salt and pepper..
Lightly spray a 13×9-inch baking dish with Olive Oil Spray
Spread about 1 cup of tomato sauce at the bottom of the pan
Arrange one layer of noodles on top of sauce
Spread with half the tofu mixture; top with half of the spinach, a third of the remaining sauce, and a third of the mozzarella.
Place a layer of pasta going in the other direction as the first layer (this will give a little more stability)
Repeat all layers
End with last layer of noodles, sauce, and mozzarella.
Cover with aluminum foil and bake 30-35 minutes. Garnish with fresh basil, and let lasagna sit for 5 minutes before cutting. Enjoy!
Note: For optimal slicing, make and bake the lasagna the day before. Heat it up again before slicing.