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Ingredients

1 box dry lasagna pasta (about 15 strips)
Oil
Salt
Pepper
1 package Tofu, mashed
1 Onion, medium size
5 cloves Garlic, minced
1 bag frozen spinach
2 types of cheese, shredded: I use Mozzarella and Cheddar. About 8 oz each or more as preferred.
2 eggs

Instructions

Boil a pot of water with a drizzle of oil and a pinch of salt. Cook pasta until al dente then drain.

In skillet, sauté garlic and onions first then add the mashed tofu until browned. Add salt and pepper to taste. Remove from heat, set aside.

Beat egg lightly in medium bowl. In same bowl, mix in shredded cheeses.

Grease baking pan (9x13 or something that will fit 4 lasagna strips laid side by side).

Start lasagna layers with
- thin layer of tofu
- 4 lasagna strips laid side by side or a bit overlapping
- a generous layer of the cheese mix (mozzarella, cheddar and egg)
- thin layer of spinach
- repeat layers ending with a layer of lasagna topped with shredded cheese.

Bake at 350 degrees for 30-50 minutes or until cheese is completely melted and spinach is cooked.

Servings

10-15

Nutritional Information Per Serving

no nutrition information available