Ingredients:
12 lasagna noodles (uncooked)
6 1/4 cup marinara sauce I bought 2 bottles with 1 grm of fat read your labels
10 oz of spinach
1 tsp. italian seasoning
8 button mushrooms
1 onion
4-6 cloves of garlic
l/4 cup low-sodium vegetable stock for sauteing
Tofu Ricotta
1 block extra firm tofu
1 Tbls fresh lemon juice
1/4 cup nutritional yeast
1/4 tsp. ground nutmeg
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1/2 tsp sea salt
1/4 tsp black pepper
Pre heat oven to 375 degrees
In a small skillet over medium high heat, saute the garlic, onion and mushrooms in the vegetable stock until tender. Add the spinach and cook just until the spinach is wilted. Stir in the Italian seasoning. Set aside.
For the ricotta cheese, place all the ingredients into a food processor or a high speed blender. Blend continuously until smooth and creamy. Set aside
In a 9 x 13 inch casserole dish, assemble your lasagna in this order: 1/2 cup marinara, 4 noodles, half of the ricotta, half of the spinach-mushroom mixture, 1 3/4 cup marinara, 4 noodles, remaining ricotta, remaining spinach-mushroom mixture, 1 3/4 cup marinara, 4 noodles and marinara
Bake for 60-80 minutes. Mine was done in 55 minutes.
You can use wheat noodles, or brown rice pasta which cooks faster than wheat. I used regular white.
Let stand for 20-30 minutes before serving.
No comments:
Post a Comment