Here is a delicious and simple lasagna recipe that is much healthier than your mom's recipe (unless your mom is a health guru). I have been serving this for years, and it always gets rave reviews!
I found this recipe in Real Simple many years ago, and it has become a go-to for us.
My Variation of Real Simple's Vegetarian Lasagna
1lb soft tofu (keep reading! it's worth it!)
1/2 c. grated parmesan (I use fresh, but you can easily use the stuff in the jar)
2 eggs
3 cloves garlic, minced
2 T. each fresh basil, thyme and oregano OR 2 t. each of dried (OR if you are anything like me and never sure if you will have exactly what you need on hand, just use any combination of these)
1/4 t. salt
1/8 t. ground pepper (or more...I love pepper!)
32 oz. tomato sauce (canned/jarred is fine, but it will taste so much better if you make your own. I use my friend Jen's EASY recipe which you can find here.)
no-boil lasagna noodles, white or whole wheat
2-3 cups baby spinach
one package of shredded mozzarella
Heat oven to 375 degrees. Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl.
Coat a 13 X 9 pan with cooking spray. Spread about a cup of sauce in pan and arrange a layer of noodles on top. Spread with half the tofu mixture; top with half the spinach, a third of remaining sauce and a third of the mozzarella. Repeat layers, ending up with noodles, sauce and cheese.
Cover with aluminum foil and bake for 30 to 35 minutes. Let stand for at least five minutes before you cut it so it has a chance to set.
I like to serve this with a salad and a loaf of whole grain crusty bread from the grocery store bakery.
If you want to be really sneaky, just don't mention that our secret ingredient! You will be feeding your family well, and they won't know what they're missing!
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