3 Cheese Spinach Lasagna With Tofu Recipe

Ingredients for 3 Cheese Spinach Lasagna With Tofu

• Spaghetti Sauce
• Water
• Bay Leaves
• Dried Oregano Leaves
• Ground Marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14 oz) package extra-firm tofu, pressed and crumbled
• 8 oz low-fat shredded mozzarella cheese
• 15 oz low-fat cottage cheese
• Dried Parsley
• Fresh Spinach
• Lasagna Noodle
• 1/2 cup grated Parmesan cheese

How to Make 3 Cheese Spinach Lasagna With Tofu

1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package directions. Drain and set aside.
3. In a large bowl, combine ricotta cheese, cottage cheese, tofu, 1/2 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well.
4. In a separate bowl, sauté spinach with olive oil until wilted. Squeeze out excess water.
5. Spread a thin layer of ricotta mixture in the bottom of a 9x13 inch baking dish.
6. Layer half of the noodles over the ricotta mixture.
7. Spread half of the spinach over the noodles.
8. Top with half of the remaining mozzarella cheese and a sprinkle of Parmesan cheese.
9. Repeat layers: noodles, ricotta mixture, spinach, mozzarella, and Parmesan.
10. Top with remaining noodles and remaining mozzarella cheese.
11. Cover the baking dish with foil.
12. Bake for 45 minutes, covered. Remove foil and bake for an additional 15-20 minutes, or until golden brown and bubbly.
13. If cooking from frozen, bake covered for 75 minutes, then remove foil and bake for an additional 30 minutes.