Ingredients
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2 tablespoons olive oil
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1 ½ cups chopped onion
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3 tablespoons minced garlic
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4 (14.5 ounce) cans stewed tomatoes
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⅓ cup tomato paste
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½ cup chopped fresh basil
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½ cup chopped parsley
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 (16 ounce) package lasagna noodles
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2 pounds firm tofu
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2 tablespoons minced garlic
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¼ cup chopped fresh basil
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¼ cup chopped parsley
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½ teaspoon salt
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ground black pepper to taste
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3 (10 ounce) packages frozen chopped spinach, thawed and drained
Directions
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Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
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Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
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While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
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Preheat the oven to 400 degrees F (200 degrees C).
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Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
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Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
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Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
Nutrition Facts (per serving)
511 | Calories |
16g | Fat |
70g | Carbs |
33g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 511 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 2g | 12% |
Sodium 1074mg | 47% |
Total Carbohydrate 70g | 25% |
Dietary Fiber 11g | 39% |
Total Sugars 12g | |
Protein 33g | 65% |
Vitamin C 37mg | 41% |
Calcium 1030mg | 79% |
Iron 10mg | 58% |
Potassium 1384mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.