Spinach Lasagna January 22nd, 2012 0 Comments
I love pasta– its so easy, so affordable and so tasty & filling.
Here is my take on a family classic:
9 whole wheat lasaga noodles, half boiled
1 block of soft, organic, non gmo tofu
1 TBS minced garlic
16 oz tomato sauce of your choice ( i make my own ..)
1 bag of organic spinach
1 package “mozzarella” soy cheese (use as much as you like)
1 can diced tomatoes & basil drained
some spices: oregano, basil, garlic powder
maybe some fresh basil if you have it
Prep: Begin boiling the pasta. In a food processor, blend the garlic and spices (to taste) with the tofu (I would have added some frech basil to this mix but I killed my 3rd plant in a row…ugh!).
Drain & Dry the pasta after 5-8 minutes.
Assemble: In your lasagana dish, place a nice covering of tomato sauce on the bottom. Add 3 noodles. Top noodles with tofu mixture. Chiffonade all spinach and place half the yummy greens in this layer. Top with more pasta. Add diced tomatoes and half of the mater sauce to this layer. Top with the other half of tofu mix. Add the rest of spinach to this layer. Add the remaining sauce to this top layer. Sprinkle with soy cheese.
Bake 45 minutes at 375 uncovered.
Enjoy <3
<just becasue there is no meat in this, doesn’t mean you have the liberty to eat half the pan….still watch your portions, whole wheat pasta still packs a lot of calories>
Do you have other family favorites you would like to veganize but need some help? I would be happy to help! Let me know what you would like me to transform next!
<3
M
