So yesterday I ran a bunch of errands. I had to go to Michael’s for cake supplies (they had everything I needed for once, hallelujah!) then go to Aldi for my weekly stop. I also had to do all the laundry and go to my OBGYN appointment. Good news there, everything looks exactly perfect and normal. Bad news, I have to take a gestational diabetes test next time. Bleh.
We got home from the appointment around 3:45 or so, and I had to think about dinner. Being me, pregnant and exhausted, none of my options really appealed to me, and neither did standing over a hot stove for half an hour or more. Of everything I had planned, pasta sounded the best, and even though it was so hot, popping something in the oven and letting it do all the work sounded even better. So, I made this lasagna!
You guys, I am no lasagna expert. I’ve made a few, and they’re always good, but this is the best lasagna I have ever made. Plus it’s super (mostly) healthy! Another bonus, there’s no pre-cooking involved. My husband, who isn’t the biggest fan of spinach or tofu liked it, and I’m already looking forward to eating leftovers for lunch.
I’ve had this recipe in my recipe app for ages, and there’s no link associated with it, so I have no idea where it came from. If this is your recipe or you know who made it, please let me know so I can give credit.
Yum! Look at all the decadent layers and goodness.
The finished dish.
I followed the recipe I had almost exactly with a couple of tiny changes.
Spinach and Tofu Lasagna
12 lasagna noodles (I used no-boil and added 1 cup of water over the lasagna. If using regular noodles, just cook beforehand)
1 (28 oz) jar pasta sauce
5 to 6 cups fresh spinach
1 package of extra firm tofu
1 Tbsp each apple cider vinegar & honey
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1 to 2 cups of cheese (I used mozzarella)
- Preheat oven to 350 degrees. Cook lasagna noodles if you’re not using no-boil.
- In a bowl, mash tofu with a fork. Add vinegar and honey and mix well. Add two eggs, mix well. Add garlic powder, salt, and pepper, then mix in most of the cheese (save some for the top).
- Spread a small amount of pasta sauce on the bottom of a 9×13 baking pan.
- In the prepared pan, layer as follows: noodles, sauce, 1/3 tofu/cheese mixture, 2 cups spinach, repeat 2 times. End with a layer of noodles, then spread remaining sauce on top. Top with remaining cheese, then sprinkle generously with Italian seasoning. (If using no-boil noodles, add 1/2 cup of water on top of each middle noodle layer, total of one cup.)
- Cover with foil and bake for 50 minutes, removing foil in the last ten minutes.
- Allow to cool slightly before serving.