- 8
Ingredients
- 8 ounces lasagna noodles
- 1 tablespoon olive oil
- 8 scallions, chopped
- 1 cup sliced button mushrooms
- 1 clove garlic, minced
- 1 package (10-ounce) frozen chopped
- spinach, thawed and squeezed dry
- 1 jar (48-ounces) spaghetti sauce
- 12 ounces firm tofu, drained and
- crumbled
- 1 egg
- 1/2 teaspoon ddried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups (8-ounces) reduced-fat
- mozzarella cheese
Preparation
Step 1
preheat the oven to 350 degrees.
Prepare the lasagna noodles according to package directions.
Meanwhile, heat the oil in a medium saucepan over medium-high heat. Add the scallions and mushrooms and cook, stirring, for 3 minutes, or until softened. Add the garlic and spinach and cook, stirring frequently, for 5 minutes, or until the vegetables are tender. Remove from the heat, stir in the spaghetti sauce, and set aside.
In a large bowl, combine the tofu, egg, oregano, garlic powder, salt, and pepper.
Spread 1 cup of the sauce mixture in a 13x9 baking dish. Place 3 lasagna noodles on top. Spread with 2 cups sauce, half of the tofu mixture, and 2/3 cup of the cheese. Repeat layering with the remaining noodles, sauce, and tofu mixture. Top with any remaining sauce mixture.
Cover with foil and bake for 45 minutes. Remove the foil, sprinkle with the remaining 1 1/3 cups cheese, and bake, uncovered, for 15 minutes, or until hot and bubbly. Let stand for 10 minutes before serving.