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12 cooked (al dente) or oven ready lasagna noodles.
2.5 cups (675 ml) of your favourite tomato pasta sauce or "Sunday gravy"
350 g medium tofu - drained
1 package (2 bunches) washed spinach - finely chopped
1/4 wheel strong cheddar Sheese -grated
1/2 wheel mozzarella Sheese - grated
2 cloves peeled garlic - crushed or grated
2 ts. dried sweet basil leaves
1/2 ts. dried ground sage
1/4 ts. cruched chili peppers
1/4 sea salt
2 tbs. olive oil
optional - add finely chopped veggie sausage to tomato sauce.
Preheat oven to 350F.
To a medium bowl add tofu, strong cheddar Sheese, garlic, herbs and spices. Mix well until uniform. Stir in chopped spinach and set aside.
Brush a large lasagna pan with olive oil. Smooth 0.5 cups of tomato sauce into pan. Cover with 3 noodles. Smooth over one-half of tofu spinach mixture, cover with 3 noodles. Smooth over 1 cup of tomato sauce, evenly sprinkle with 1/2 of the mozzarella, cover with 3 noodles. Smooth over remaining tofu mixture, top with last three noodles, top with remaining tomato sauce, sprinkle with remaining mozzarella Sheese, and drizzle with remaining olive oil.
Bake for one hour at 350F. Serves 6 - 8 as a main dish.