HomeTofu Spinach Lasagna with Tofu Cheese

Spinach Lasagna with Tofu Cheese

Posted in : Tofu on by : Daphne


9 x Cooked lasagna noodles2 jar fat-free marinara sauce—– BROCCOLI MIXTURE —-16 oz Frozen broccoli1/2 tsp Onion powder1/2 tsp Minced garlic—– SPINACH MIXTURE —-1/2 cup All purpose flour3 cup Skim milk1 pkt (10 oz.) of frozen spinach, thawed and drained—– CHEESE —-1 can Great northern beans1 pkt Light extra firm tofu or an extra can of beans6 x Halves dried tomatoes, rehydrated1 pkt Spagetti sauce mix1/2 tsp Red pepper1/2 tsp Minced garlic


“Cheese” mixture: Put tofu in food processor and process until smooth.

Remove and drain on paper towels for 5 min. Drain the beans and put all ingredients for cheese mixture in processor. Process untill smooth and combined.

Broccoli mixture: Put all ingredients for mixture in a skillet and heat through.

Spinach mixture: Put milk in a saucepan. Add flour slowly while whisking.

Heat over medium heat until boiling while stirring constantly. Continue to heat until thickened. Remove from heat and stir in spinach.

Putting it all together: Lightly spray a 13×9 inch pan with cooking spray.

Put .5 c of the spinach mixture in the bottom. Cover with 3 noodles. Layer half of the cheese mix, half of the borccoli mix and some marinara sauce.

Top this with a little of the spinach mixture and three more noodles.

Repeat the layers. Cover the last three noodles generously with spinach mixture. Cover the pan with aluminum foil and bake at 375 for about 35 minutes.