Tofu and Spinach Lasagna

Ingredients

• 16 oz firm tofu
• 9 lasagna noodles
• 24 oz marinara sauce
• 10 oz fresh spinach
• 15 oz ricotta cheese
• 2 cups mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 egg
• 1 tsp garlic powder
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil

Steps

1. Preheat oven to 375°F (190°C). Press excess water from tofu, then crumble into a bowl. Cook lasagna noodles according to package directions, drain, and set aside.
2. In a large bowl, combine crumbled tofu, ricotta cheese, egg, garlic powder, oregano, salt, and pepper. Mix well. In a separate pan, sauté spinach with olive oil until wilted, then squeeze out excess water.
3. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange three lasagna noodles over the sauce.
4. Spread half of the tofu-ricotta mixture over the noodles, then layer with half of the wilted spinach and 1 cup of mozzarella cheese.
5. Repeat with another layer of noodles, the remaining tofu-ricotta mixture, remaining spinach, and another cup of mozzarella cheese.
6. Top with the final layer of noodles, remaining marinara sauce, and sprinkle with Parmesan cheese.
7. Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until bubbly and cheese is golden.
8. Let the lasagna rest for 10 minutes before slicing and serving.