Spinach Lasagna I
Description
Spinach and crumbled tofu, combined with a delicious blend of sauteed onions and garlic, ricotta and Parmesan cheeses, egg whites, pepper and parsley, are layered with lasagna noodles and tomato sauce for a refreshing, baked casserole.
Ingredients
•
1 onion, chopped
•
2 cloves garlic, minced
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1 tablespoon vegetable oil
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3 tablespoons water
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1 pint part-skim ricotta cheese
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1 pound firm tofu, crumbled
•
1/4 cup grated Parmesan cheese
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1 1/2 pounds fresh spinach, washed and chopped
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2 egg whites, beaten
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1/4 teaspoon ground black pepper
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2 1/2 tablespoons chopped fresh parsley
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8 lasagna noodles
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6 ounces mozzarella cheese, shredded
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6 cups tomato sauce
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
3
Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
4
Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.
5
Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.