created: 2004-08-17 09:51:04
Great tasting lasagna for those who prefer less cheese.
Sauce: 2 28oz. cans crushed or whole peeled tomatoes 2 tsp. dried garlic powder 1 tbsp. fresh or dried basil 1 tbsp. frish or dried oregano 1 tsp. salt Filling: 2 14oz. blocks of firm tofu 1 head fresh minced garlic 2 cups grated Parmigianno Reggiano cheese 2 eggs 4 bunches of fresh or frozen spinach 1/2 tsp. salt ground black pepper dried lasagna noodles 4 cups grated mozzarella and/or gouda cheese butter/olive oil Preheat oven 375? Pureé sauce ingredients in food processor. Steam spinach and let it cool down. Squeeze water out of tofu and then smash in a bowl until finely crumbled. Mix all filling ingredients together. Grease a square baking dish w/ butter or olive oil. Spread a layer of sauce over the bottom of the dish. Place one layer of uncooked lasagna noodles over sauce. Cover noodles evenly with another layer of sauce, then a layer of filling, then a layer of mozzarella cheese. Repeat layering until baking dish is full. Cover dish with aluminum foil and bake for 1 hour. Finally, uncover dish and let bake until top layer of cheese browns. Let cool a bit and enjoy.