It's been the super food of the East for at least two millennia, and it's finally made a name for itself here. No matter what dish it's added to - from soups to desserts - tofu makes the meal healthier and better. On its own, this soft, white bean curd has virtually no taste, but it has a remarkable ability to "drink up" the flavors and seasonings it's marinated in. Plus, tofu comes in different textures, so it's a perfect substitute for meat, fish, cheese, or eggs.
You’d be hard pressed to tell the difference between this tofu lasagna and one made with ricotta cheese. For a
totally cheese-less lasagna, try soy mozzarella, now available in most supermarkets.
Serves 8 to 10
12 ounces firm tofu, crumbled
1 (8 ounce) package uncooked lasagna noodles
1 to 2 tablespoons vegetable oil
8 scallions, chopped
1 cup mushrooms, sliced
1 (10 ounce) package frozen chopped spinach, defrosted and drained
1 garlic clove, minced
1 (48 ounce) jar spaghetti sauce
1 egg
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 (8 ounce) package mozzarella cheese
In a deep saucepan, cook the lasagna noodles according to the instructions on the box. Drain, and set aside.
In a saucepan, saute scallions, mushrooms, spinach, and garlic in oil for 5 minutes. Mix in the spaghetti sauce, and set aside.
In a large mixing bowl, combine the tofu, egg, and seasonings. Mix well.
Cover the bottom of a 9 by 13-inch baking dish with some of the sauce mixture.
Top with three lasagna noodles, followed by the sauce, the tofu mixture, and a sprinkling of cheese. Repeat in layers until all of the ingredients are gone.
Ladle any remaining sauce over the top of the lasagna.
Cover the dish with aluminum foil, and bake at 350 degrees F for 45 minutes.
Remove the foil, and top with any remaining cheese. Bake, uncovered, for an additional 15 minutes.
Allow to stand for 10 minutes before serving.
Recipe Tip:
For a slightly more cheesy lasagna filling, substitute 8 ounces of mozzarella cheese for the same amount of tofu.
