Oh No It?s Tofu Spinach Lasagna

Tofu is one of those food items you need practice in the kitchen. I?ve played in the kitchen with tofu for a few recipes and this is the best recipe so far I?ve created with tofu. The secret to tofu is in the seasoning. No seasoning= bland tofu.

Preparation time: 15-20 minutes

Cooking time: 45 minutes

Servings: 10

Ingredients:

2 (15 ounce) cans spinach

1(16 ounce) container Low fat ricotta cheese

1 (1 pound package tofu

1 (15 ounce) jar spaghetti sauce

1(8 ounces) Low fat mozzarella cheese, shredded

1/4 cup Grated Parmesan cheese

1/2 teaspoon Italian seasoning

Salt and pepper to taste

Directions:

1. Drain water from tofu and wrap tofu with kitchen towel or paper towels and place on plate. Stack cans on top of tofu to squeeze the moisture out of tofu for at least 30 minutes. Unwrap tofu from paper towels or kitchen towel

2. Meanwhile, In a medium bowl, place 2 chicken bouillon and Italian seasoning into 2 cups of boiling water. Smash up tofu with a fork and pour into the chicken broth. Place into the refrigerator for a couple hours or overnight so tofu soaks up flavor of chicken broth.

3. Squeeze liquid out of spinach and set aside

4. In a medium skillet, sauté tofu with green peppers until tofu is golden brown.

5. Preheat the oven to 425 degrees F.

6. Layer: Spread 1/3 of the spinach into the bottom of a lightly oiled casserole dish. Then spread 1/3 of ricotta cheese and half of tofu green pepper mixture over spinach. Next pour and spread spaghetti sauce over spinach. Sprinkle with half of the mozzarella cheese.

7. Repeat the layering process. End with remaining spinach and sprinkle with parmesan cheese.

8. Bake in the oven on the bottom rack uncovered   for 45 minutes or until browned around the edges.

Ricotta Cheese (wikopedia)