Recipe Archives->Pasta Lasagna->O L Tofu 01

Tofu Lasagna

1 quart tomato sauce
12 oz. dried lasagne
1/2 lb. mushrooms, sliced
1 lb. trimmed chopped fresh spinach
1 tsp.  sweet basil leaf, dried and crumbled
1 /2 tsp. oregano, dried and crumbled
1 clove garlic, minced
2 lightly beaten eggs
1 lb. crumbled tofu
12 oz. grated mozzarella cheese
1/2 cup freshly grated Parmesan Cheese
 
Spread a layer of tomato sauce in the bottom of a 13x9x2 lasagne
pan. make a layer of the dry lasagne noodles. In a skillet, saute
mushrooms in a little oil. Add the garlic, spinach and spices. Cook
until spinach wilts and drain. Stir in the eggs and pour over the
noodles. Add half the tofu and half of the mozzarella. Repeat the
layers again starting and ending with tomato sauce. Sprinkle with
Parmesan cheese and bake in a 350 degree oven for 40 minutes. Let
stand 15 minutes before cutting. Can substitute cottage cheese for
tofu if so desired.

Printable version: o-l-tofu01.txt.