1 lb soft tofu, rinsed and mashed with fork (soft tofu is preferable to firm in this recipe)
1 large yellow onion, chopped
2-3 large cloves garlic, minced
2 T oregano
2 T basil or 1 cup chopped fresh basil leaves
1/2 to 1 t salt and black pepper to taste
1/4 t cayenne pepper if you like spicier lasagna
2 T Balsamic vinegar
1 28 oz can crushed tomatoes
1 medium zucchini, chopped
1 red pepper, chopped
1 bunch spinach, coarsely chopped
1 12 oz box of whole wheat or rice lasagna noodles
8 oz fresh Mozzarella, grated
8 oz fresh Ricotta cheese
6 oz grated Parmesan     

Saute chopped onions in 2-3 T olive oil in a large deep skillet. Add minced garlic, oregano and basil. Saute 3-4 minutes until onions start to become translucent, then add chopped zucchini. Saute 2-3 minutes, then add tomatoes and chopped red peppers. Add mashed tofu, then salt and pepper, Balsalmic vinegar, stirring all together well. Simmer for 5-10 minutes while performing next steps.

Preheat oven to 350F. Prepare 9×14 baking dish or two 9×9 square baking dishes by rubbing lightly with olive oil. Break 4 noodles to fit snugly longitudinally as one layer of noodles into pan(s). Using tablespoon spread 1/2 of Ricotta cheese onto each noodle in the first layer (like peanut butter onto toast). Top with layer of one half of spinach, then spoon one half of tofu tomato mixture on top of noodles, then a layer of grated Mozzarella, then Parmesan. Repeat with layers of noodles spread with remaining Ricotta, spinach, tofu tomato mixture, Mozzarella, then Parmesan. Bake covered with pan lid or foil for 45 minutes, check, continue cooking covered or uncovered for approximately 1 hour in total. Last few minutes should be cooked uncovered to allow cheese top to brown lightly. Makes 6-8 generous servings, freezes well. Serve with salad topped with walnuts, toasted bread with basil pesto, Zinfandel wine, good companionship.


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