Lasagna With Spinach, Kale and Tofu

Ingredients

1 Onion, minced
2 teaspoons Garlic, minced
3 (8 ounce)s cans tomato sauce, no salt added
2 teaspoons Oregano, dried
3 Basil leaves
1 tablespoon Olive oil
For layering:
8 ounces Tofu, firm, drained
1/2 package Spinach, fresh or frozen
2 leaves fresh Kale, fresh, or ½ package frozen
1/4 cup Parmesan cheese, grated plus 2-3 tablespoons to sprinkle at the end

Preparation

1
Heat a saucepan over medium heat, add the olive oil, add onions and cook for about 4 minutes, stirring occasionally, until tender.
2
Add garlic, oregano, basil leaves and saute them for 1 minute. Add the tomato sauce and simmer for 10 minutes. When it starts to boil, remove from the flame and set aside.
3
Preheat the oven to 350F.
4
Drain the water from the tofu and crumble it in a large bowl. Stir in 1/4 cup Parmesan cheese until well combined.
5
In a wide pan, cook spinach and kale by adding little water to it until tender. Cool and squeeze out excess water and set aside.
6
To assemble lasagna, cover bottom of a 13×9-inch baking dish with half of the prepared tomato sauce.
7
Arrange 2 noodles on the sauce. Layer pasta with half the cooked spinach and kale.
8
With the back of a spoon, gently spread half of the tofu-Parmesan mixture on the spinach-kale mixture. Top with 2 lasagna noodles, remaining spinach-kale and Tofu-Parmesan mixture.
9
Layer remaining 2 sheets on top. Spread remaining tomato sauce on top.
10
Cover the baking dish with aluminum foil.
11
Bake at 350F for 1 hour.
12
Uncover and evenly sprinkle 2-3 tbsp grated Parmesan cheese. Bake about 15 minutes, until cheese is melted. Let stand for 15 minutes before serving.

Tools

About

A healthy, nutritious, delicious and better-for-you Lasagna. You can make as many layers as you want; increase the amount of the ingredients accordingly.

Yield:

6.0 servings

Added:

January 20, 2010

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