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.
Serves: 8
Ingredients:
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)
Directions:
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.
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