3 Cheese Spinach Lasagna With Tofu
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
10
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
directions
- Preheat oven to 350°F.
- 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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Reviews
-
Since we have a small household, I cut the recipe in half and made just one lasagna...but now I wish I had gone ahead and made a second one! :) I used a no-salt-added, organic marinara, ricotta instead of cottage cheese, and instead of marjoram (had none in the house) used basil. Also, I ended up with three layers instead of four (the coverage per layer seemed better when divided up into thirds). Wonderful flavor! I might add some garlic next time, just because we love garlic, but otherwise wouldn't change a thing. Thanks for posting!
Tweaks
-
Since we have a small household, I cut the recipe in half and made just one lasagna...but now I wish I had gone ahead and made a second one! :) I used a no-salt-added, organic marinara, ricotta instead of cottage cheese, and instead of marjoram (had none in the house) used basil. Also, I ended up with three layers instead of four (the coverage per layer seemed better when divided up into thirds). Wonderful flavor! I might add some garlic next time, just because we love garlic, but otherwise wouldn't change a thing. Thanks for posting!
RECIPE SUBMITTED BY
littleturtle
United States