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Recipe Spinach Lasagna I (Pasta)

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Required Ingredients:

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 3 tablespoons water
  • 1 pint part-skim ricotta cheese
  • 1 pound firm tofu, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1 1/2 pounds fresh spinach, washed and chopped
  • 2 egg whites, beaten
  • 1/4 teaspoon ground black pepper
  • 2 1/2 tablespoons chopped fresh parsley
  • 8 lasagna noodles
  • 6 ounces mozzarella cheese, shredded
  • 6 cups tomato sauce

Preparing/Cooking:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook the noodles according to package directions.
  • Drain.
  • Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
  • Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic.
  • Mix well.
  • Spray a 9 x 13 inch casserole dish with cooking spray.
  • Arrange a layer of cooked noodles on the bottom.
  • Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce.
  • Repeat layers twice more, ending with tomato sauce.
  • Cover with foil.
  • Cover with foil and bake for 40 minutes.
  • Remove foil and bake 10 to 15 more minutes.
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