LASAGNA

Lasagna

LASAGNA

Serves 6 to 8.

2  25oz. jars marinara pasta sauce, no added-oil variety (e.g. Walnut Acres Low Sodium Fat Free Tomato and Basil®, or Whole Foods’ 365 Organic Fat Free Organic Pasta Sauce®, or an equivalent amount of homemade no added-oil sauce

2 boxes (8oz) whole wheat lasagna noodles (do not boil)

1 package (14oz) firm tofu (not silken), drained

16 oz package frozen spinach or 1 lb fresh baby spinach

½ cup water

¼ cup Parma-Nut Topping* (optional)

1.         Preheat oven to 375°.

2.         Thaw frozen spinach or, if using fresh, wilt fresh spinach in a dry sauté pan.

3.         Drain tofu, place in a bowl and mash tofu with the back of a fork or potato-masher until no large chunks remain.

4.         Layer ingredients in a large rectangular oven-proof lasagna pan (approximately 11” x 14”).  Place 1/3 jar of sauce on the bottom of pan and lay 3 or 4 (whatever will fit without  the noodles overlapping) lasagna noodles next to each other on top of sauce.  Cover noodles with ½ of the mashed tofu and ½ of the spinach.  Add another layer of marinara sauce over tofu/spinach mixture.  Repeat with the remaining noodles, tofu and spinach and sauce, ending with a layer of noodles covered with a generous amount of sauce.  Pour 1/2 cup of water over top and around sides of lasagna.

5.         Cover pan with a sheet of parchment paper and then aluminum foil wrapped tightly over the top.  Bake for 1 hour to 1 hour and 15 minutes, until the lasagna is bubbling and the noodles are tender.  Uncover the pan, sprinkle the top with the Parma-Nut Topping*, if  using, and bake the lasagna, uncovered, for an additional 15 minutes.  After removing from the oven, let lasagna sit for about 10 minutes before serving.

Variations:

Add sliced, cooked mushrooms (white button or baby bella).

Instead of, or in addition to, the mashed tofu use pureed cannellini beans (1 or 2 cans).     Puree the beans with some of the bean liquid to the desired consistency.

*Parma-Nut Topping recipe can be found here

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