You may also like
Categories:
lasagna ground turkey pkgs lite firm tofu fresh spinach pasta sauce Parmesan olive oil cook lasagna glass skillet fresh basil salt
Viewed: 53 - Published at: 3 years agoIngredients
- 9 pieces whole-wheat lasagna, uncooked
- 16 oz pkg ground turkey
- 2 14 oz pkgs lite firm tofu
- 1 10 oz package fresh spinach
- 50 oz (2 jars) pasta sauce of your choice or equivalent amount homemade (I like Paul Newman's Sockerooni and Whole Foods 365 Roasted Vegetable)
- 6 oz cheese- parmesan, asiago, manchego, or romano
- 6 tbsp olive oil, divided
- Equipment:
- 9x13 pyrex baking dish
- medium-large pot to cook lasagna
- medium glass, ceramic or metal bowl
- medium-large skillet
- small-medium wok or saucepan with lid
- fresh basil
- salt, black pepper, and oregano to taste
Method
- Preheat oven to 400 degrees.
- Spread a thin layer of pasta sauce on the bottom of a 9x13 pyrex baking dish.
- Cook lasagna pasta according to directions on box. When cooked, drain, rinse with cold water, and lay on paper towels or dishtowels.
- While pasta is cooking, heat 2 tbsp olive oil in a skillet. Cook ground turkey in skillet until brown, then add pasta sauce.
- In medium sized bowl, mash tofu with hands or potato masher until crumbly.
- Steam spinach in wok or saucepan in half a cup of water until wilted. Drain. Wrap spinach in paper towels, run under cold water and wring out excess moisture. Add spinach to tofu. Add 4 tbsp olive oil, 1 cup grated cheese, 1/4 cup shredded basil, and salt and pepper to taste. Put aside.
- Place first layer (1/3) of lasagna in baking dish. Cover with layer of tofu mixture, layer of meat sauce, and layer of shredded cheese. Cover with second layer lasagna, tofu mixture, meat sauce, and cheese. Add third layer of each, finishing with a generous amount of grated cheese and sprinkled oregano. Bake for 45 minutes, let cool ten minutes. Serve immediately.
