Recipe: Vegetable Lasagna with Tofu (using mushrooms and spinach)

VEGETABLE LASAGNA WITH TOFU
"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."



12 ounces firm tofu, crumbled*
1 (8 ounce) package uncooked lasagna noodles
1 to 2 tablespoons vegetable oil
8 scallions, chopped
1 cup fresh 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 ground black 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.

*For a slightly more cheesy lasagna filling, substitute 8 ounces of mozzarella cheese for the same amount of tofu.

Makes 8-10 servings
Source: Giant Book Of Tofu Cooking by K. Lee Evans and Chris Rankin