So the menu at Care Group last night was lasagna and I decided that it would be fun for us to have the same thing. I had been thinking I could make a decent lasagna using silken tofu. I did a quick Google search and saw that someone had posted a recipe using tofu instead of ricotta cheese so I put this together. I made a small pan for the 2 of us and enough to share with the curiousity seekers.
8 whole wheat lasagna noodles boiled until tender
1 jar of Wild Oates 365 Brand no fat spaghetti sauce - or make your own.
1 pack of silken tofu - placed in food processer until creamy
add some Italian seasoning, garlic powder, parsley, and egg substitute powder and water equal to 1 egg. Mix well in the food processer until blended.
1/2 pack frozen spinach (cut leaf is what I like) - thawed in the microwave and drained well.
Layer all of the above as many times as you like and bake for about 30-40 minutes at 350.
Honestly, all we missed was the cheese on the top. The seasoned tofu really did a good imitation of ricotta.
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