| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 9 |
|
Lasagna noodles |
| 1 |
|
Jar FF spaghetti sauce |
| 1 |
pk |
(1 lb) of soft tofu |
| 1 |
pk |
(10 oz) of chopped spinach; thawed and drained |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 1/8 |
ts |
Garlic powder |
INSTRUCTIONS
FILLING
Preheat over to 350. Prepare lasagna noodles as directed. Drain tofu
slightly but don't squeeze out excess water. Place in blender and blend
until smooth. Spoon into mixing bowl and add spinach, herbs and spices,
mixing well. Spread 1 cup of sauce in bottom of 9 x 13 dish. Top with 3
noodles and 1/2 cup of spaghetti sauce. Spoon half of the tofu mixture over
noodles and top with another 1/2 cup of spaghetti sauce. Top with another
layer of noodles. Add another 1/2 cip of spaghetti sauce, remaining tofu
mixture, 1/2 cup sauce and the last three noodles. The recipe didn't call
for cheese on top but i added some anyhow (FF mozzarella). Bake in 350 oven
for 40 minutes, covered. Uncover and continue to bake for 15 more minutes.
Posted to fatfree digest by "Jackson, Mandy" <mjack@usia.gov> on Dec 7,
199, converted by MM_Buster v2.0l.
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