Lasagna with Tofu and Spinach
Tofu and spinach is hidden in between savory layers of meat, cheese and tomato sauce. The result is a healthier version of lasagna without sacrificing its quintessential rich and comforting taste.
Ingredients
- 1 white onion diced
- 1/4 pound lean ground beef
- 8 cremini mushrooms diced
- 5 cloves garlic minced
- 2 cans (450ml each) crushed tomato sauce
- 2 teaspoons salt plus more to taste
- 1 teaspoon black pepper
- 1/2 cup fresh basil chopped
- 1 teaspoon oregano
- 2 teaspoons sugar plus more to taste
- 1 pack (350g) firm tofu
- 1 cup parmesan cheese shredded
- 400 grams frozen chopped spinach, defrosted and drained
- 300 grams mixed shredded cheese (In my local grocery store they sell a pack of Italian shredded cheese which is a blend of mozzarella, parmesan, asiago, monterey jack, provolone, parmesan and romano. Use any cheese blend that you have on hand.)
- 500 grams lasagna noodles
Instructions
- In a large pot over medium heat, heat oil and sauté onions for 2-3minutes. Add ground beef and cook until brown.1 white onion diced, 1/4 pound lean ground beef
- Add mushrooms and cook 2-3mins. Add minced garlic and cook for 1 minute.8 cremini mushrooms diced, 5 cloves garlic minced
- Add crushed tomatoes, salt, black pepper, fresh basil, oregano and sugar. Cover and simmer for 30mins. Stir occasionally and add 1 cup water whenever you notice the sauce is too dry. Note: The sauce doesn't need to be condensed because we are going to use uncooked lasagna noodles. The sauce should be more watery than what you would serve on top of a pasta dish. The lasagna noodles will soak up the water as they cook in the oven.2 cans (450ml each) crushed tomato sauce, 2 teaspoons salt plus more to taste, 1 teaspoon black pepper, 1/2 cup fresh basil chopped, 1 teaspoon oregano, 2 teaspoons sugar plus more to taste
- Taste the sauce and season with salt and pepper as needed. Also add sugar one teaspoon at a time if you feel the sauce is too acidic and needs to be a bit sweeter.
- In a medium sized bowl, add drained tofu and parmesan. Mash the tofu with a fork and mix with parmesan.1 pack (350g) firm tofu, 1 cup parmesan cheese shredded
- In a small bowl, rinse frozen chopped spinach to defrost. Squeeze out excess water.400 grams frozen chopped spinach, defrosted and drained
- Preheat the oven to 375°F
- To assemble the layers: a. Spread 1 cup of sauce on the bottom of the pan. b. Layer uncooked lasagna sheets on top. I prefer to not precook the sheets to save a step and a pot in the kitchen. Instead, I make sure the sauce is more watery and I cook the lasagna longer in the oven. c. Then layer sauce, tofu mixture, lasagna sheets, sauce, spinach, shredded cheese, lasagna sheets, sauce and shredded cheese.500 grams lasagna noodles, 300 grams mixed shredded cheese (In my local grocery store they sell a pack of Italian shredded cheese which is a blend of mozzarella, parmesan, asiago, monterey jack, provolone, parmesan and romano. Use any cheese blend that you have on hand.)
- Cover in foil and bake in the oven for 35 mins. Remove foil and bake for an additional 15mins to allow the cheese to brown.