Quick & Easy Vegetarian Lasagna

By Marissa B

Added May 14, 2007 | Recipe #227891

Categories: Main dish Lasagna Pasta

Marissa B's Note:
"This recipe substitutes ricotta cheese with tofu. Don't tell anyone, and they'll never know the difference! You can also add some meat-substitute (my favorite is Quorn grounds) to make what seems to be a meaty lasagna... and only you will know there's no meat in it!"

Ingredients:

• 1 lb soft tofu
• 1/2 cup grated parmesan cheese
• 2 eggs
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh basil or 2 teaspoons dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 39 ounces tomato and basil pasta sauce
• 8 ounces no-boil lasagna noodles
• 3 cups fresh baby spinach
• 2 cups low fat mozzarella

Directions:

1. Heat oven to 375°F.
2. Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl.
3. Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Spread about 1 cup of tomato sauce at the bottom of the pan. Arrange one layer of noodles on top.
4. Spread with half the tofu mixture; top with half of the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.
5. Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.