This is an improvisation that seems to work well. It even fooled my dad
who still swears he never eats tofu!
Spinach Lasagna with Tofu "cheese"
Ingredients:
9 cooked lasagna noodles
2 jars fat-free marinara sauce
broccoli mixture
16 oz. frozen broccoli
.5 tsp. onion powder
.5 tsp minced garlic
spinach mixture
.5 c all purpose flour
3 c skim milk
1 10 oz. package of frozen spinach, thawed and drained
"cheese"
1 can great northern beans
1 package of light extra firm tofu or an extra can of beans
6 halves dried tomatoes, rehydrated
1 package spagetti sauce mix
.5 tsp red pepper
.5 tsp minced garlic
"Cheese" mixture: Put tofu in food processor and process until smooth.
Remove and drain on paper towels for 5 min. Drain the beans and put all
ingredients for cheese mixture in processor. Process untill smooth and
combined.
Broccoli mixture: Put all ingredients for mixture in a skillet and heat
through.
Spinach mixture: Put milk in a saucepan. Add flour slowly while whisking.
Heat over medium heat until boiling while stirring constantly. Continue to
heat until thickened. Remove from heat and stir in spinach.
Putting it all together: Lightly spray a 13x9 inch pan with cooking spray.
Put .5 c of the spinach mixture in the bottom. Cover with 3 noodles.
Layer half of the cheese mix, half of the borccoli mix and some marinara
sauce. Top this with a little of the spinach mixture and three more
noodles. Repeat the layers. Cover the last three noodles generously with
spinach mixture. Cover the pan with aluminum foil and bake at 375 for
about 35 minutes.
Enjoy!
Tracy
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