You may also like
Categories:
onion garlic olive oil Ricotta cheese firm tofu Parmesan cheese spinach egg ground black pepper fresh parsley lasagna noodles Mozzarella cheese spaghetti sauce garlic salt oregano
Viewed: 50 - Published at: 6 years agoIngredients
- 1 medium onion, chopped
- 2 -3 garlic cloves, minced
- 1 tablespoon olive oil
- 2 cups part-skim ricotta cheese
- 1 lb firm tofu, drained and crumbled
- 1/4 cup grated parmesan cheese
- 2 (10 ounce) bags Baby Spinach
- 1 egg, beaten
- 1/4 teaspoon ground black pepper
- 2 1/2 tablespoons fresh parsley, chopped
- 1 (16 ounce) box lasagna noodles
- 2 cups mozzarella cheese, shredded
- 2 cups spaghetti sauce or 2 cups alfredo sauce
- 1/8 teaspoon garlic salt
- 1/4 teaspoon oregano
Method
- Preheat oven to 350 degrees.
- Cook the noodles according to package directions. Drain, set aside and keep warm.
- Saute onion and garlic in the olive oil, adding a little water as needed to keep from sticking. Add one bag of spinach and saute until completely wilted.
- In a very large bowl combine ricotta, tofu, parmesan cheese, garlic salt, oregano, egg, black pepper, parsley and sauted spinach mixture. Mix well.
- Spray a 9x13 inch pan with cooking spray. Arrange a layer of cooked noodles on the bottom and top with 1/3 each of the ricotta mixture, the tomato or alfredo sauce, a handful of uncooked spinach and mozarella cheese. Repeat layers twice more, ending with the sauce and cheese.
- Cover with foil and bake for 40-45 minutes. Remove foil and bake for 10-15 more minutes to brown the cheese.
