Tomato sauce, spinach, and tofu team up with brown-rice lasagna noodles, which are whole grain and free of gluten.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Make the sauce: Put tomatoes, 3 tablespoons water, and 1/2 teaspoon salt into a large pot. Bring to a boil; reduce heat, and simmer, stirring occasionally, until tomatoes break down and sauce thickens, about 1 hour. Remove from heat. Stir in basil. Let cool.
- Bring a large pot of water to a boil. Add pasta; cook until barely tender, about 10 minutes. Drain; rinse. Lay pasta on a clean kitchen towel; loosely cover with plastic wrap, and set aside.
- Heat a large saute pan over medium heat. Coat with cooking spray. Add garlic; cook, stirring occasionally, until softened, about 3 minutes. Add spinach and remaining 1/2 teaspoon salt; cook until wilted, about 2 minutes. Drain; squeeze out any excess liquid. Transfer to a bowl. Stir in parsley. Let cool completely. Meanwhile, pulse pine nuts in a food processor until finely ground. Add tofu, cottage cheese, and pepper; puree.
- Coat an 8-inch square baking dish with cooking spray. Cover bottom with a layer of pasta. Top with 1 1/4 cups sauce, 1 1/4 cups spinach mixture, and 3/4 cup tofu mixture, spreading each layer evenly. Repeat. Top with a layer of pasta; spread with remaining sauce. Sprinkle with Parmesan. Bake until heated through and Parmesan turns golden brown, 35 to 40 minutes. Let cool 10 minutes.
Nutrition Facts : Calories 214 g, Cholesterol 6 g, Fiber 7 g, Protein 17 g, SaturatedFat 2 g, Sodium 482 g
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Sheikh Saleem
[email protected]This lasagna was a great way to use up leftover tofu and spinach. It was also a nice change from the traditional meat lasagna.
Saif Boola
[email protected]I'm always looking for new and healthy lasagna recipes, and this one definitely fits the bill. It was delicious and packed with veggies.
AR MEDIA
[email protected]This lasagna was a bit time-consuming to make, but it was definitely worth it. It was so delicious and everyone loved it.
Bongiwe Ngongoma
[email protected]I'm not a vegetarian, but I really enjoyed this lasagna. The tofu was a great substitute for meat, and the spinach added a nice pop of color and flavor.
Baba Nusren
[email protected]This lasagna was amazing! I loved the crispy edges and the gooey center. It was the perfect comfort food.
Kimbowa Mike ezira
[email protected]The lasagna was a bit too cheesy for my taste.
Awais Virk
[email protected]The lasagna was a bit dry.
feezah ibrahim
[email protected]The lasagna was a bit too salty for me.
Mensah Samuel
[email protected]This lasagna was a bit bland for my taste. I think it could have used more seasoning.
Angelo Velvas
[email protected]I was skeptical about this lasagna, but I was pleasantly surprised. It was really tasty and filling. I would definitely recommend it.
LH hamzayt
[email protected]This was a delicious and healthy lasagna. I loved the combination of flavors and textures. It was also really easy to make.
Miri Canaj
[email protected]I'm not a huge fan of tofu, but this lasagna changed my mind. It was so flavorful and satisfying. I'll definitely be making this again.
Samuel Epem
[email protected]This lasagna was a hit with my family! The tofu was a great substitute for meat, and the spinach added a nice pop of color and flavor. I would definitely make this again.