And can you believe this is made with TOFU instead of the ricotta filing which is normally in lasagna.
Recipe adapted from http://www.pbs.org/food/fresh-tastes/stuffed-shells/
For the cheezy mixture:
1 package 16oz extra firm tofu, drained
1 tbsp Nutritional Yeast
1/2 tbsp oregano
2 tbsp olive oil
2 garlic cloves
Blend all of the above ingredients in a food processor or blender until it resembles ricotta cheese. Then mix in the spinach.
10 ounces frozen spinach, defrosted and squeezed of excess liquid
Stir in 1/2 tbsp dried basil into your choice tomato sauce
Layer a spoon of tomato sauce on the bottom of the 9 x 13 casserole dish. Place the first layer of the lasagna noodles on the bottom and spoon on some of the cheezy spinach mixture. Continue layering with the cheeze and sauce.
Cover and cook at 350 for about 35 to 40 minutes.
Serve with a side of warmed Italian bread and enjoy with a nice glass of wine – McKenna