| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Home6 |
1 |
servings |
INGREDIENTS
| 1 |
|
16 oz. pkg. low-fat ricotta cheese |
| 1 |
lb |
Frozen spinach – cooked and drained |
| 16 |
oz |
Soft tofu |
| 1 |
ts |
Nutmeg |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
c |
Soy milk |
| 2 |
lb |
Cooked lasagna noodles |
| 2 |
tb |
Olive oil |
| 2 |
|
Finely chopped carrots |
| 2 |
|
Finely chopped celery stalks |
| 1 |
|
Minced yellow onion |
| 1 |
|
28 oz. can tomato sauce |
INSTRUCTIONS
SAUCE
Directions: In a large bowl, combine the ricotta cheese, spinach, tofu,
nutmeg, and salt. In a small sauce pot, melt the butter. Add the flour and
cook for 2 minutes to create a roux. Slowly add the soy milk and whisk
until thickened. Add the thickened mixture to the spinach mixture and
combine well. To assemble, spray a 9 x 13 glass casserole dish with
non-stick spray. Place 2 cooked noodles on the bottom of the pan, then
spread spinach mixture on top. Continue layering until the pan is full.
Bake at 350 degrees, covered with foil, for 40 minutes or until hot. To
make the sauce, heat the olive oil in a sauce pan. Add the carrots, celery,
and onion. Saut. until tender. Add the tomato sauce and simmer for 20-30
minutes. Spread sauce over the top of the lasagna.
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