Ingredients
- 2
tablespoons olive oil
- 1
1/2 cups chopped onion
- 3
tablespoons minced garlic
- 4
cans stewed tomatoes
- 1/3
cup tomato paste
- 1/2
cup chopped fresh basil
- 1/2
cup chopped parsley
- 1
teaspoon salt
- 1
teaspoon ground black pepper
- 2
tablespoons minced garlic
- 1/4
cup chopped fresh basil
- 1/4
cup chopped parsley
- 1/2
teaspoon salt
- ground
black pepper to taste
- 3
packages frozen chopped spinach, thawed and drained
Directions
1. Make the sauce: In a large, heavy saucepan, over medium heat,
heat the olive oil. Place the onions in the saucepan and saute them until they
are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
2. Place the tomatoes, tomato paste, basil and parsley in the
saucepan. Stir well, turn the heat to low and let the sauce simmer covered for
1 hour. Add the salt and pepper.
3. While the sauce is cooking bring a large kettle of salted water
to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
4. Preheat the oven to 200 degrees C.
5. Place the tofu blocks in a large bowl. Add the garlic, basil and
parsley. Add the salt and pepper, and mash all the ingredients together by
squeezing pieces of tofu through your fingers. Mix well.
6. Assemble the lasagna: Spread 1 cup of the tomato sauce in the
bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles,
sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach
evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top
it with another layer of the noodles. Then sprinkle another 1/3 of the tofu
mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place
a final layer of noodles over the tomato sauce. Finally, top the noodles with
the final 1/3 of the tofu, and spread the remaining tomato sauce over
everything.
7. Cover the pan with foil and bake the lasagna for 30 minutes.
Serve hot and enjoy!!!
