Vegetarian spinach lasagna
This family favorite is rich with spinach, mushrooms, and protein-packed tofu for a crowd-pleasing but healthy entree.
1 1/2 lb. package lasagna noodles, cooked
2 Tbsp. olive oil
1/4 tsp. red chile flakes
1 cup sliced scallions
1/2 cup chopped green bell pepper
4 large garlic cloves, minced
1/2 lb. cremini mushrooms, stems chopped and caps sliced
1/4 cup white wine
1 28 oz. can sliced tomatoes
1 32 oz. jar tomato sauce
1 10 oz. package chopped spinach, thawed/drained/squeezed
2-1/2 cups Morinaga Silken Tofu – Extra Firm, drained and finely hand grated
1/4 cup finely sliced scallions
2 garlic cloves, minced
2 Tbsp. soy Parmesan
1/2 cup soy mozzarella, coarsely grated
1/4 tsp. salt
2 rounded Tbsp. nutritional yeast
Preheat oven to 350 degrees. Heat oil in a large saucepan over medium heat, add chile flakes, and saute 1 minute. Add scallions, bell pepper, and garlic; saute 3 minutes and stir in chopped mushroom stems. Set sliced mushroom caps aside for filling. Cook 3 minutes or until veggies are crisp tender. Add wine and continue to cook 3 minutes longer. Add chopped tomatoes and tomato sauce, lower heat and simmer. Stir frequently for 15 to 20 minutes or until casserole is ready to assemble.
Place grated tofu in a large bowl and microwave for 2 minutes. Stir in chopped spinach and remaining filling ingredients. Mix thoroughly.
Drain cooked noodles and rinse in cold water. In a 9 x 13″ baking pan, place 1-1/2 to 2 cups tomato sauce. Place several noodles across the bottom, lengthwise, overlapping slightly. Top with filling, dot with sliced mushroom caps, layer with slightly overlapping noodles, and top with sauce. Dot with remaining mushroom caps. Cover with foil and bake casserole for 30 minutes. Remove foil and bake an additional 15 minutes. Let lasagna set for 10 to 20 minutes and serve with a crisp salad. Reheats well.