Tofu & Ricotta Spinach Lasagna
Spinach Lasagna recipe
Yield
8 servingsPrep
20 minCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 2 | tablespoons |
garlic
minced |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | pound |
ricotta cheese
|
|
| 1 | pound |
tofu
drained and crumbled |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 ½ | pounds |
spinach
chopped |
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | pound |
lasagna noodles
preferably |
|
|
tomato sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 3E+1 | ml |
garlic
minced |
|
| 15 | ml |
olive oil
|
|
| 453.6 | g |
ricotta cheese
|
|
| 453.6 | g |
tofu
drained and crumbled |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 680.4 | g |
spinach
chopped |
|
| 1.3 | ml |
black pepper
|
|
| 226.8 | g |
lasagna noodles
preferably |
|
| 1 | x |
tomato sauce
|
*
|
Directions
Combine ingredients in a casserole dish.
Layer how you want.
Bake at 350℉ (180℃) F for about 1 hour or more.
Serve!
