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Tofu Lasagna

This is a simple and an innovative way with tofu; lasagna made with iron rich spinach and tofu.
Posted By: Amy Kristy
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  • Blanch 1 box lasagna noodles 2 Tbs olive oil
  • 5 cloves garlic, chopped
  • 1 onion, diced
  • 1 stalk celery, minced
  • 1/2 bell pepper, diced
  • 1/2 - 1 lb mushrooms, chopped
  • 1 block tofu
  • 1 bag frozen spinach
  • Bottle tomato or spaghetti sauce
  • 1 Tbs Italian seasoning
  • 1/2 tsp oregano
  • 2 bay leaves to taste
  • fat free mozzarella & cheddar

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Cooking Process:

Blanch lasagna noodles in boiling water and oil for about 10 minutes.  In  saucepan, heat oil and cook garlic and onions until transparent.  Add celery, bell pepper and mushrooms.  Cook for 10 minutes, then add sauce.  Season with salt, Italian seasoning and oregano.  In a stick-free ceremic or teflon pan, lay some sauce on the bottom of pan, add layer of pasta, sauce, thinly sliced pieces of tofu (you can crumble tofu instead of layering), more sauce, then cheese.  Alternate with layers of thinly sliced tofu and spinach.  For the final layer, top with sauce, then remaining cheese.  Bake at 350º for 1 hour.