Mar 162012
 

Low Fat Tofu Spinach Lasagna

This is  a vegetarian lasagna with the secret ingredient being, yes, tofu! No one ever knew unless I told them and they always raved about it and went for seconds. I made this for the fishing trips to Ennis Montana. There’s nothing like a hot, delicious dish to pop in the oven after a long day of fishing on the Madison River.

Two boxes of lasagna noodles, uncooked (opprox. 16)

Filling: 1 lb. firm tofu, crumbled & baked

1 lb. dry curds

1-1/2 cups lowfat mozzarella cheese, shredded

1/2 cup parmesan cheese

1 lb. fresh spinach

1 Tablespoon each of basil, oregano, and parsley

6 cups Marinara sauce (3 jars)

Start by draining and crumbling the tofu onto a lightly greased cookie sheet and bake at 300 degrees for 15 minutes, set aside to cool. In a large bowl, mix dry curds, mozzarella cheese, parmesan cheese, cooled tofu and seasonings. Spray a large, deep baking pan with vegetable spray. Start with a layer of uncooked noodles, then a layer of marinara sauce.  Proceed with a layer of the tofu/cheese combo and a layer of spinach. Repeat the layering process twice, ending with the tofu/cheese layer. Spray a piece of tin foil with vegetable spray and cover to bake at 350 degrees for 50 minutes. Remove tin cover and bake for 10 more minutes. I like to crisp the top by broiling for 5 minutes at the very end. Let cool for 5 minutes before cutting. Serve with garlic bread, a nice Ceasar salad and a glass of your favorite red or white wine.