Ingredients
9 lasagna noodles, cooked
10 oz frozen spinach, thawed and drained
15 oz part-skim ricotta cheese
12 oz extra firm tofu, drained
1 tbsp fresh basil, chopped
1 tsp oregano
2 garlic cloves, chopped
salt and pepper
1 tsp olive oil
26 oz spaghetti sauce
12 oz Morningstar Farms Veggie Crumbles
8 oz Italian cheese, of your choice
Preparation
Combine ricotta cheese, tofu, spinach, basil, oregano, garlic, salt and pepper in a bowl. Blend the mixture together using a potato masher.
Spread the olive oil in a 13x9" baking dish and layer in this order: spaghetti sauce, 3 cooked lasagna noodles, ricotta/tofu filling, veggie crumbles, and cheese.
Repeat the layer again, topping off with the last 3 remaining noodles.
Bake at 350 degrees for 45 minutes and allow it to sit for 10 minutes to set before serving.
