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Tofu Ricotta Lasagna

What you need: 

2 packages firm tofu
3 tablespoon olive oil
1/4 cup chopped walnuts or pine nuts
couple of handfuls fresh basil
2 cloves garlic
3 cups broccoli
1 package lasagna noodles
1 12 jar pasta Sauce
salt & pepper to taste
large can of diced tomatoes
3 cups frozen spinach
Italian seasoning to taste

What you do: 

To make Tofu Ricotta: I do it in half batches so it will fit in my small cuisinart (food processor). Chop 1 clove garlic in cusinart first then add tofu, add 1.5 tablespoon olive oil and 1 handful of basil. Blend just enough to make a ricotta like texture. Do second batch and then combine. If to chunky add more olive oil. Add salt and pepper and any italian spice you like, to taste.
Cook noodles, steam broccoli, and thaw spinach.
In a large rectangular pan pour 1/4-1/3 jar of sauce in the bottom. Add a layer of noodles then spread ricotta mix on top, it should be thick- not runny. Add veggies and diced tomatoes. Then another 1/4 jar of sauce. Then another layer of noodles, tofu ricotta, veggies and sauce. Top off with a layer of noodles and sauce on top.
Bake, covered, at 400 degrees for 45 minutes or until sauce is bubbly.

Preparation Time: 
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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