Spinach Lasagna I

Name: Spinach Lasagna I
Ingredients: 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon vegetable oil; 3 tablespoons water; 1 pint part-skim ricotta cheese; 1 pound firm tofu, crumbled; 1/4 cup grated Parmesan cheese; 1 1/2 pounds fresh spinach, washed and chopped; 2 egg whites, beaten; 1/4 teaspoon ground black pepper; 2 1/2 tablespoons chopped fresh parsley; 8 lasagna noodles; 6 ounces mozzarella cheese, shredded; 6 cups tomato sauce

14 ingredients

5 steps

Ingredients

1 onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
3 tablespoons water
1 pint part-skim ricotta cheese
1 pound firm tofu, crumbled
1/4 cup grated Parmesan cheese
1 1/2 pounds fresh spinach, washed and chopped
2 egg whites, beaten
1/4 teaspoon ground black pepper
2 1/2 tablespoons chopped fresh parsley
8 lasagna noodles
6 ounces mozzarella cheese, shredded
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.