Tofu And Spinach Vegetarian Lasagna Oamc Recipe

How to Make Tofu And Spinach Vegetarian Lasagna Oamc

1. **Prepare the Sauce:** In a large saucepan, combine 1/4 cup water, 1 green bell pepper (chopped), 1/2 medium onion (chopped), and 2 cloves garlic (minced).
2. Heat over medium-low heat and simmer for 10-12 minutes, or until the vegetables are soft, stirring frequently.
3. Add 8 oz cremini mushrooms (sliced) and cook for 2 minutes.
4. Stir in 2 bay leaves, 1 tbsp dried basil, 1 tbsp dried oregano, 28 oz canned crushed tomatoes, 6 oz tomato paste, and 1 cup water.
5. Simmer for 15 minutes, stirring occasionally, to allow the flavors to meld. Remove bay leaves.
6. **Prepare the Spinach:** Rinse 10 oz fresh spinach thoroughly in cold water. Remove thick stems.
7. Place spinach in a large stockpot. Heat covered over medium-high heat, stirring frequently, until spinach wilts (about 5 minutes).
8. Drain spinach well in a colander, pressing out excess liquid. Set aside.
9. **Prepare the Tofu:** Drain 14 oz firm or extra-firm tofu, pressing out excess water with paper towels.
10. Place tofu in a blender or food processor. Blend until completely smooth, stopping to scrape down the sides as needed.
11. **Combine Filling:** Spoon the blended tofu into a mixing bowl. Add the drained spinach, 1 tbsp dried oregano, and 1 tbsp dried basil. Mix well.
12. **Assemble the Lasagna:** Spread 1 cup of sauce evenly over the bottom of a 9x13 inch baking pan.
13. Layer 1/3 of the uncooked lasagna noodles (about 6-8 noodles, depending on size) over the sauce.
14. Spread another cup of sauce over the noodles.
15. Dollop half of the tofu mixture evenly over the sauce.
16. Repeat layers: noodles, 1 cup sauce, remaining tofu mixture.
17. Top with the final layer of noodles (about 6-8), pressing down gently to compact.
18. Spread the remaining sauce over the top layer of noodles, ensuring all noodles are covered.
19. **Bake:** If freezing, wrap tightly and freeze. To bake from frozen, thaw completely overnight in the refrigerator. Preheat oven to 350°F (175°C). Bake covered for 40 minutes.
20. Uncover and bake for an additional 15 minutes, or until heated through and bubbly.
21. Let stand for 10 minutes before cutting and serving.