Prep 45 mins
Cook 40 mins
This is the very first recipe I post on this fabulous site. I have been cutting down on my carb intake and came up with this pasta-fee lasagna to help with those pasta cravings. I've served it at work to both tofu lovers and haters. They've all enjoyed it. Hope you do too.
- 1⁄2 lb ground turkey or 1⁄2 lb turkey sausage, crumbled
- 1 (28 ounce) jar spaghetti sauce (your favorite)
- 1⁄4 cup red wine (optional)
- 2 garlic cloves, minced
- 1 small onion, chopped fine
- 1 medium zucchini, shredded
- 3 cups spinach, chopped
- 8 ounces mushrooms, chopped
- 1 package firm garlic and onion tofu, drained, sliced very thin
- 8 ounces part-skim ricotta cheese
- 1 egg
- 6 ounces mozzarella cheese
- Brown ground beef or sausage.
- Add jarred sauce and wine to the meat.
- Simmer for 5 minutes.
- In separate skillet, saute garlic, onions and rest of veggies in olive oil until soft but not browned.
- Remove from heat.
- Let cool.
- In bowl mix together ricotta cheese and beaten egg.
- Stir in veggie mixture.
- Add enough sauce on bottom of 8x10 pan to just cover.
- Add a layer of tofu slices followed by a layer of veggie mixture and a layer of sauce.
- Repeat until you are out of tofu slices.
- Sprinkle top with mozzarella cheese.
- Bake covered at 350�°F for 30-40 minutes.
- Let sit for 10 minutes before serving.
This is my new favorite recipe!!! I'm going to make it again & put individual portions in the freezer for taking to work for a really great lunch. I love this recipe!! I confess to a few modifications: the result is a vegetarian, lo-cal delight! (1) I used TVP (texturized vegetable protein) reconstituted w/ mushroom boullion instead of meat & included fennel when I simmered the sauce to give a hint of sausage seasoning. (2) I used a 10 ounce pkg. of frozen spinach & deleted the zuchini altogether. I sauteed the veges w/ Molly McButter & garlic granules instead of fresh garlic & added dried parsley flakes. (3) I used plain, extra firm tofu that I pressed for about an hour to squeeze out the water & make it easier to slice plus it then absorbes the flavors of the dish better (4)I used no-fat cottage cheese pureed in a food processor w/ egg beaters instead of an egg & I added chipotle spice, too (5) I used salt & pepper on each layer of tofu when assembling the dish.