You may also like
Categories:Viewed: 30 - Published at: 2 years ago
Ingredients
- 9 lasagna noodles
- 1 jar marinara sauce 24 oz., Prego, Veggie Ragu, Archor Farms
- 1 cup broccoli chopped small
- 1 onion Medium, chopped into 1/2 x 1/2 pieces or smaller
- 1/2 cup olives sliced
- 2 cloves garlic minced or pressed
- 1 package firm tofu
- 1/2 cup cream cheese ", we used Tofutti
- 1 teaspoon salt
- fresh spinach
Method
- Preheat oven to 350 degrees.
- In a large pot boil water and add lasagna noodles, let cook until noodles are soft but firm. You want to be able to handle them, without tearing.
- Chop broccoli, onions, olives and garlic. Saute the onions and broccoli until the broccoli is soft and the onions are transparent. Add the garlic and let saute together for 2 minutes continually stirring so as to not over-cook the garlic.
- In a food processor combine your tofu, cream cheese, salt and a hand full of spinach. Mix until it turns into a smooth sauce.
- Pour a thin layer of marinara on the bottom of a 9 x 13 inch pan. In a seperate container mix the remaining marinara with your veggie mixture. Once your noodles are done cooking, add 3 of them going long ways on each noodle layer seen below.
- Follow the layer pattern below 3 times.
