Jefferson County Recipe of the Day: Spinach Lasagna

cookbook-761588_1280A great-tasting vegetarian meal!

Spinach Lasagna


9 lasagna noodles
1 medium onion, chopped
3 garlic cloves, minced
1 tbsp. olive oil
2 cups fresh portabella mushrooms, sliced
1 – 14 oz. pkg. firm tofu
1 – 15 oz carton part-skim ricotta cheese
1/2 cup minced fresh parsley
1 teaspoon salt, divided
2 – 10 oz. pkgs. frozen chopped spinach, thawed and squeezed dry
2 cups marinara
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese


~Preheat oven at 350°.

~Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion, and garlic in oil for 1 minute. Add mushrooms and saute until tender. Set aside.

~Drain tofu, reserving 2 tbsp liquid. Place tofu and reserved liquid in a food processor. Cover and process until blended. Add ricotta cheese and cover and process for 1-2 minutes.

~Transfer to a large bowl and stir in the parsley, 1/2 tsp salt, and mushroom mixture. Combine spinach and remaining salt. Set aside.

~Drain noodles. Spread half of the marinara sauce into a 13×9″ baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu, and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses.

~Bake, uncovered, for 30 to 35 minutes.

~Let stand for 10 minutes before cutting.

~Make 12 servings.

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