Vegetarian Lasagna

By á-2338

Ingredients

• 2 (10-ounce) packages frozen chopped spinach
• 8 ounces soft tofu
• 4 ounces low-fat cottage cheese
• 8 oz. Ricotta
• ¼ cup grated Parmesan cheese
• 1 (32-ounce) jar meatless spaghetti sauce+ 1 cup
• ¼ teaspoon garlic powder
• 1/8-teaspoon nutmeg
• 8 ounces sliced mozzarella cheese
• 1 cup sliced fresh mushrooms
• Lasagna noodles

Preparation

Step 1

Place packages of spinach in a 2-quart rectangular glass dish. Microwave on high 5 to 6 minutes. Drain and squeeze out all moisture; set aside. Crumble tofu into a small mixing bowl. Stir in cottage cheese and Parmesan cheese; set aside – add 1 clove med. Garlic and oregano.
Combine spaghetti sauce, garlic powder and nutmeg in a 2-quart glass batter bowl. Cover with plastic wrap and microwave on high 6-8 minutes, or until hot. Remove 1 cup of sauce, set aside. Add spinach to sauce remaining in bowl.

Layer Lasagna as follows:
Half of spinach mixture
Flour noodles
Half of cottage cheese mixture
Half of mozzarella cheese
Half of mushrooms
Repeat layers; pour reserved cup of sauce over top. Cover with heavy plastic wrap. Microwave on high 6 minutes. Rotate dish and microwave on 70 percent (medium-high) 20 minutes. Let stand 20-30 minutes before serving.
300 for 1 and ½ hours.