Lasagna With Spinach, Kale and Tofu
1 Onion, minced
2 teaspoons Garlic, minced
2 teaspoons Oregano, dried
3 Basil leaves
1 tablespoon Olive oil
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
Preheat the oven to 350F.
Drain the water from the tofu and crumble it in a large bowl. Stir in 1/4 cup Parmesan cheese until well combined.
Arrange 2 noodles on the sauce. Layer pasta with half the cooked spinach and kale.
Bake at 350F for 1 hour.