ChefUptothePlate

Food, Nutrition and Cooking


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Mangia

Being lactose intolerant has had me missing out on certain foods. Craving lasagna yesterday, I was inspired to come up with the following recipe:

Vegetarian (or not!) Spinach/Tofu Lasagna (c)ChefUptothePlate-2013

8 oz oven ready lasagna (the kind that does not need boiling, a great invention- I like Delverde w/tomato but any type will do)

1 lb ground chicken breast, cooked with zucchini as below (chicken is OPTIONAL)

1 pkg (~14 oz) firm tofu, rinsed and drained

8 oz soy mozzarella cheese, shredded (I like Trader Joes best)

20 oz spinach (frozen, chopped works great, just thaw and drain)

1 small zucchini, chopped into small dice and sauteed for a minute or 2. 

1 jar pasta sauce (25-32 oz) – I like one with basil 

2 T Parmigiano-Reggiano (optional)

Place tofu in a large bowl and using a pastry blender or 2 knifes, chop it up until it resembles ricotta cheese in texture. Add all the other ingredients except the noodles and the pasta sauce. Combine well. 

Preheat oven per lasagna noodle package. Layer noodles, pasta sauce and mixed ingredients in that order until tofu/spinach mixture is used up. End with noodles, sauce. Cover with foil and bake about 1/2 hour. Remove foil, sprinkle with Parmigiano-Reggiano if you’d like, turn heat up to about 400 degrees and bake for about 5 more minutes.

No one will know that this lasagna is not made in the traditional manner. It tastes like Nonni  used to make.