Prep Time
Approximately 90 minutes
12 to 15 servings
With Tofu and Dairy cheese, Recipe makes 15 pieces of about 320 calories each, or 12 pieces of about 375 calories. Ground Beef and Turkey will increase the calorie count. Vegan cheese alternatives will typically reduce the calorie count.
Various combinations may contain significantly different sodium levels.
Fresh(er) ingredients are recommended, but prep time may be extended.
Ingredients
2 tbsp. (30 ml) Vegetable/Canola/Olive Oil
14 oz. to 16 oz. (425 g) Firm Tofu (crumbled), Ground Turkey, or Ground Beef
16 oz. (450 g) Mushrooms (Fresh sliced Portabella, Button or canned and drained Button Mushrooms)
1 medium Onion diced
28 oz. (795 g) Crushed Tomatoes
6 oz. (170 g) can Tomato Paste
22 oz. (625 g) Ricotta Cheese or 14oz. silken tofu
18 oz. (510 g) Cottage Cheese or 14 oz. crumbled firm tofu
5 oz. (140 g) Baby Spinach or canned and drained Spinach
16 oz. (455 g) Lasagna noodles (regular or whole grain)
12 oz. (340 g) Mozzarella or Vegan Mozerella (shredded)
Garlic and Oregano to taste
Instructions
Prep time 30 min. Cook time 1 hour. Warm Oil in a large skillet.
Brown Ground beef/tofu/turkey over medium heat.
Add mushrooms to meat/tofu, cook mushrooms halfway.
Add Onions to mixture and Mushrooms, cook onions halfway.
Drain oil and/or fat from mixture.
Add Crushed Tomatoes to mixture, simmer for 5 minutes.
(Save 4 to 6 tbsp. (75 ml) of crushed tomatoes for later)
Add Tomato Paste. (open both ends of paste and use bottom to push through.)
Season with Garlic and Oregano to taste.
Simmer for 5 more minutes.
Set aside, preferably in the refrigerator.
In a large bowl, combine Ricotta and Cottage Cheese.
Add spinach to cheese mixture. (Blanch/parboil and cool fresh spinach for best results.)
Season with Garlic and Oregano to taste.
Set aside.
Do not precook the noodles!
Coat the bottom of a 13 x 9 casserole dish with the remainder of the crushed tomatoes.
(You did save some crushed tomatoes, didn’t you.)
Lay 4 noodles side by side and centered in the pan.
Spoon nearly half of sauce mix on the noodles. Spread evenly.
Sprinkle with 2 oz. (55 g) Mozzarella.
Lay about 5 noodles side by side in the pan.
(You may need to slightly overlap the noodles.)
Spoon half of cheese mix on the noodles. Spread evenly.
Sprinkle with 2 oz. (55 g) Mozzarella.
Lay about 5 noodles side by side in the pan.
Once again, spoon most of the remaining sauce mix on the noodles. Spread evenly.
Sprinkle with 2 oz. (55 g) Mozzarella.
Lay about 5 noodles side by side in the pan.
Spoon half of cheese mix on the noodles. Spread evenly.
Sprinkle with 2 oz. (55 g) Mozzarella.
Lay about 5 noodles side by side in the pan.
Spoon remaining sauce mix on top. Spread evenly.
Sprinkle with remaining Mozzarella.
Cover pan with aluminum foil.
Bake for 30 minutes at 400°F. (205°C)
Remove foil.
Cook an additional 15 minutes at 400°F. (205°C)
Remove and let rest for 15 minutes.
Serve & Enjoy…
–Barry Tikkanen