Ingredients:
* Oven ready lasagna pasta, which you do not have to boil, can go straight into oven * Tofu (2 cubes) * Button mushrooms (10 ounces, sliced thinly) * Spinach (1 large bundle, can also use frozen spinach) * Onion (1/2 of a large one or 1 full small one, diced) * Parsley (1/4 cup) * Cilantro (1/4 cup) * Marinara sauce (1-2 jars depending on how much sauce you like) * Grapeseed or canola oil or any light oil (6 tablespoons) * Olive oil (4 tablespoons) * Salt * Pepper
Directions:
Prepare Filling for Lasagna:
1) In a hot pan with 3 tablespoons of vegetable oil, sautee onion until it becomes soft. Set aside. Add another 3 tablespoons of oil, and sautee mushroom until it becomes soft. Set aside. Add a pinch of salt and pepper to each vegetable to taste.
2) Cook spinach in boiling water until wilted. Drain and squeeze all the excess water with hands. Cut spinach into smaller pieces, and set aside. (If you are using frozen spinach, then thaw spinach and squeeze excess water out with hands, also cut into smaller pieces).
3) Cube tofu into small pieces to create more surface area on the tofu. Put tofu into a linen kitchen cloth, and squeeze all the excess water out. Put small amounts of tofu into the linen cloth so it will be easier to squeeze water out.
4) Chop fresh cilantro and parsley. Set aside.
5) In a large bowl, combine all the vegetable ingredients: onion, mushroom, spinach, parsley, and cilantro into the tofu. Add 1 tablespoon of salt and 1/2 tablespoon of pepper. Combine all the ingredients well.
Assembling Lasagna:
1) In a 13 X 9 baking pan, brush bottom of pan with vegetable oil, so pasta does not stick to pan.
2) Lay the first sheet of oven ready pasta flat down and pour marinara sauce, spreading it thin over the pasta. Scoop the tofu and vegetable filling and lay over the marinara sauce, spreading it thin. Drizzle olive oil, so tofu filling can stay moist when it cooks in oven. Repeat this process until you have 3 layers of filling and the top has a layer of pasta. Pour more marinara sauce over pasta and drizzle of olive oil to finish. Cover pan with cooking foil.
3) Bake at 375 degrees for 50 minutes.
4) Just before serving, sprinkle a little more olive oil and drizzle more marinara sauce over the lasagna.
8-10 Servings
About the Author:
Sun Cho is the Founder of Ying & Yang Living, a healthy lifestyle website that provides Asian living tips in food, home, garden, health, fitness, fashion, beauty, and Asian wisdoms for your mind and soul. To receive all our free Asian living tips, visit Ying & Yang Living website.