last night's lasagna
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Mushroom & Spinach Lasagna
recipe modified from fatfreevegan.com
you will need......
1 9x12" baking dish
9 lasagna noodles, uncooked
Sauce
1/2 lb mushrooms, sliced
1 tsp. chopped garlic
2 tbsp water
1 26-oz jar Bertolli Olive Oil, Basil & Garlic sauce
1 can Contadina Roma Style tomato sauce
1 1/2 tbsp extra virgin olive oil
2 tbsp dried basil
2 dashes black pepper
1 tsp garlic powder
1 tsp tomato paste
[you can replace the last 5 ingredients above
for another can of spaghetti sauce...
however, I didn't have enough so I did this]
Filling
1 16-oz bag frozen chopped spinach, thawed & drained
1 package extra firm tofu, drained
1 tsp sea salt
1 1/2 tsp oregano
1/2 tsp garlic powder
5 basil leaves, fresh
1/2 tsp crushed rosemary
1/8 tsp cayenne pepper
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Directions:
*** preheat your oven to 375* F
1) In a large nonstick skillet, sauté the mushrooms and garlic in 2 tbsp water over low to medium heat until tender, stirring occasionally and covering in between stirs. Add in the last five ingredients of the sauce (Contadina sauce to tomato paste) and stir until mixed and heated throughout. When finished, remove from heat and add prepared Bertolli sauce (or your favorite spaghetti sauce).
2) In a food processor, process the tofu and spinach until you get a cottage cheese-like consistency. Add in the rest of the ingredients and process until spread evenly throughout.
3) Pour about 1/2 of the spaghetti sauce onto the bottom of a 9x12" baking dish and spread evenly.
4) Add 3 uncooked lasagna noodles on top of the sauce, leaving a little bit of room in between each piece.
5) Spoon about 1/2 of the tofu filling on top of the noodles and spread evenly. Add 3 more noodles and then top with the rest of the tofu filling, spread evenly.
6) Cover the baking dish tightly with aluminum foil.
6) Bake at 375* for 30 minutes.
7) Remove foil and bake for another 25 minutes.
8) Let cool for at least 10 minutes before cutting. Enjoy!
6) Add 3 more noodles and then top with the rest of the spaghetti sauce.