Lasagna With Spinach, Kale and Tofu

Photo: Cooking with Thas - Thasneen.com

Ingredients

For making the sauce:

1 Onion, minced

2 teaspoons Garlic, minced

3 (8 ounce)s cans tomato sauce, no salt added

2 teaspoons Oregano, dried

3 Basil leaves

1 tablespoon Olive oil

For layering:

8 ounces Tofu, firm, drained

1/2 package Spinach, fresh or frozen

2 leaves fresh Kale, fresh, or ½ package frozen

6 Uncooked lasagna noodles

1/4 cup Parmesan cheese, grated plus 2-3 tablespoons to sprinkle at the end

Preparation

Heat a saucepan over medium heat, add the olive oil, add onions and cook for about 4 minutes, stirring occasionally, until tender.

Add garlic, oregano, basil leaves and saute them for 1 minute. Add the tomato sauce and simmer for 10 minutes. When it starts to boil, remove from the flame and set aside.

Preheat the oven to 350F.

Drain the water from the tofu and crumble it in a large bowl. Stir in 1/4 cup Parmesan cheese until well combined.

In a wide pan, cook spinach and kale by adding little water to it until tender. Cool and squeeze out excess water and set aside.

To assemble lasagna, cover bottom of a 13×9-inch baking dish with half of the prepared tomato sauce.

Arrange 2 noodles on the sauce. Layer pasta with half the cooked spinach and kale.

With the back of a spoon, gently spread half of the tofu-Parmesan mixture on the spinach-kale mixture. Top with 2 lasagna noodles, remaining spinach-kale and Tofu-Parmesan mixture.

Layer remaining 2 sheets on top. Spread remaining tomato sauce on top.

Cover the baking dish with aluminum foil.

Bake at 350F for 1 hour.

Uncover and evenly sprinkle 2-3 tbsp grated Parmesan cheese. Bake about 15 minutes, until cheese is melted. Let stand for 15 minutes before serving.

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About

A healthy, nutritious, delicious and better-for-you Lasagna. You can make as many layers as you want; increase the amount of the ingredients accordingly.