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Vegetarian Lasagna
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1 pound soft tofu
1/2 cup grated Parmesan
2 eggs
3 garlic cloves, minced
2 tablespoons each minced: fresh basil, thyme,
and oregano,
or 2 teaspoons each dried
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
32 ounces of homemade tomato sauce (see January)
or store-bought tomato sauce
1/2 8-ounce paqckage no-boil lasagna noodles
4 ounces fresh prewashed baby spniach ( 2 cups)
8 ounces mozzarella, shredded (2 cups)
Heat oven to 375 degrees F. Combine the tofu,
Parmesan, eggs, garlic, herbs, salt, and pepper
in a medium bowl.
Lightly coat a 12-by-9-inch baking dish with
vegetable cooking spray.
Spread with about 1 cup of sauce.
Arrange one layer of noodles on top.
Spread with half the tofu mixture; top with half the spinach,
a third of the remaining sauce, and a third of the mozzarella.
Repeat layers, ending with noodles, sauce, and mozzarella.
Cover with aluminum foil and bake 30 to 35 minutes.
Let stand 5 minutes before cutting. Recipe can be made
ahead to this point. Cool, cover, and refrigerate up to one
day ahead.
Reheat at 325 degrees F for 20 minutes or until a knife
inserted in the center comes out hot. | |
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