cat lover
03-23-2008, 10:58 AM
1/2 lb. fresh mushrooms, sliced
1 tsp chopped garlic
2 tbsp water
2 26-oz jars of spaghetti sauce
9 lasagna noodles (uncooked)
black olives, sliced (optional)
Filling:
10 oz. frozen chopped spinach, thawed
1 lb firm tofu
1 tsp salt
1 1/2 tsp oregano
1/2 tsp garlic powder
1 tsp basil
1/2 tsp rosemary, crushed
1/8 tsp cayenne pepper
Saute mushrooms and garlic over medium heat in the water till tender and cover between stirring to keep them from drying out; remove from heat and add spaghetti sauce. Place tofu and thawed spinach in the food processor and process briefly then add the remaining filling ingredients to the processor and blend till smooth. Spread half of the sauce in the bottom of a 9x12-inch pan; place a layer of noodles over the sauce, using three dry noodles, leaving a little space in between them; spread half of the tofu mixture over the noodles; cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles and top with remaining sauce; cover the dish tightly with foil and bake for 30 minutes at 375 degrees then remove foil and bake for another 30 minutes. Remove lasagna from the oven and sprinkle with sliced black olives.
1 tsp chopped garlic
2 tbsp water
2 26-oz jars of spaghetti sauce
9 lasagna noodles (uncooked)
black olives, sliced (optional)
Filling:
10 oz. frozen chopped spinach, thawed
1 lb firm tofu
1 tsp salt
1 1/2 tsp oregano
1/2 tsp garlic powder
1 tsp basil
1/2 tsp rosemary, crushed
1/8 tsp cayenne pepper
Saute mushrooms and garlic over medium heat in the water till tender and cover between stirring to keep them from drying out; remove from heat and add spaghetti sauce. Place tofu and thawed spinach in the food processor and process briefly then add the remaining filling ingredients to the processor and blend till smooth. Spread half of the sauce in the bottom of a 9x12-inch pan; place a layer of noodles over the sauce, using three dry noodles, leaving a little space in between them; spread half of the tofu mixture over the noodles; cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles and top with remaining sauce; cover the dish tightly with foil and bake for 30 minutes at 375 degrees then remove foil and bake for another 30 minutes. Remove lasagna from the oven and sprinkle with sliced black olives.