3 Cheese Spinach Lasagna With Tofu - cooking recipe

Ingredients
    3 (16 ounce) jars spaghetti sauce
    1 1/2 cups water
    2 bay leaves
    1 tablespoon dried oregano leaves, crushed
    1/2 tablespoon ground marjoram
    1 teaspoon salt
    1 teaspoon pepper
    1 lb tofu, drained & crumbled
    4 cups mozzarella cheese, shredded
    32 ounces cottage cheese or 32 ounces ricotta cheese
    1/4 cup dried parsley
    2 lbs fresh spinach, chopped
    1 lb lasagna noodle (uncooked)
    1/4 cup parmesan cheese, grated
Preparation
    Preheat oven to 350\u00b0F.
    Bring spaghetti sauce and water to a boil; add next 5 seasonings if desired, and reduce heat to a simmer (sauce should still be a little runny when lasagna is assembled; the uncooked noodles will soak up the extra moisture).
    While sauce is simmering, combine tofu, mozzarella, cottage cheese and parsely in a large mixing bowl and stir.
    Assemble the lasagna as follows: (1) spray the bottom of two 13\"x9\"x2\" casserole pans with PAM and spoon in just enough sauce to cover the bottom (2) Place a layer of noodles on top of the sauce (3) spread 1/4 of the cheese mixture evenly over the noodles in each pan (4) sprinkle 1/4 of the spinach over the cheese (5) pour 1/4 of the sauce evenly over the top.
    Repeat layers ending with sauce, and top with parmesan cheese.
    Cover tightly with aluminum foil, and bake at 350F for 1 hour.

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