Casseroles/

Tofu Lasagna Florentine

Author: SallyK / Date: 2011-11-30 @ 07:11 am / Print Me! /
Tags: European Recipes / Pasta and Noodles / Spinach / Tofu and Tempeh / Tomatoes /

Tofu Lasagna FlorentineThis is a light, low-calorie lasagna, that will not leave you feeling bloated. The use of sharp cheddar in this lasagna, rather than the traditional mozzarella, brings out the flavor of the spinach. The touch of nutmeg in the tofu filling brings the dish together.

Serves 6-8.

Ingredients:

Sauce:

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp dry parsley flakes
  • 1 tsp Italian seasoning
  • 2 1/4 c water
  • 2 c canned no-salt whole plum tomatoes
  • 5 Tbsp tomato paste
  • 1/2 tsp kosher salt (omit if using salted tomatoes)
  • 1/4 tsp ground black pepper
  • 1 bay leaf

Lasagna:

  • 9 lasagna noodles
  • 2 eggs
  • 14 oz firm tofu (1 carton)
  • 16 oz frozen chopped baby spinach
  • 1/2 c Parmesan cheese, grated (divided use)
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 2 c sharp cheddar cheese, shredded

Directions:

  1. In a medium saucepan over medium low heat, warm the olive oil. Saute the onions for 2-3 minutes.
  2. Add the garlic, parsley, and Italian seasoning, and saute another minute.
  3. Pour in the water, tomatoes, tomato paste, salt, pepper and bay leaf.
  4. Raise the heat to high and bring to a simmer.
  5. Lower to medium low and simmer 10 minutes, crushing the tomatoes with the back of a wooden spoon.
  6. Remove the bay leaf and cool sufficiently to use an immersion blender, food mill, or potato masher to puree the sauce. Set aside.
  7. Cook the lasagna noodles in a large pot of salted water for about 10 minutes. Drain well.
  8. Preheat oven to 350 degrees F.
  9. In a large bowl, beat the eggs lightly.
  10. Add the tofu and crush it up until the mixture resembles ricotta cheese.
  11. Break up any large frozen spinach clumps while it is still in its unopened bag. Add the spinach to the tofu mixture and blend well, until there are no big clumps of spinach.
  12. Stir in 1/4 cup of the Parmesan cheese and all of the salt, pepper and nutmeg.
  13. Pour a cup of sauce in the bottom of a 13 x 9 x 2 inch baking dish, and coat the bottom of the pan. Add a layer of three noodles, half of the tofu/spinach mixture, a third of the cheddar cheese, and another cup of sauce. Repeat once.
  14. Next add the final layer of noodles, the remainder of the cheddar cheese and all the remaining sauce.
  15. Top with an even sprinkling of the remaining Parmesan cheese.
  16. Bake uncovered for 45 minutes.
  17. Allow to rest 15 minutes before cutting and serving.