Tofu Spinach Lasagna

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Hey folks, found a great recipe for all you vegetarians out there. I always like to try recipes that take me out of my element, and as a meat eater, vegetarian dishes do just that. Veggie lasagna is a great recipe to make when trying to open minds of those who don't normally eat vegetarian dishes and is a delicious healthy alternative to meat lasagnas. This recipe has tofu in it too. And for those who think that tofu isn't tasty, well get ready to be amazed! And did you know that tofu is a valuable source of protein, iron, zinc and calcium? This recipe can be made with gluten free pasta as well for all those who require it.

Tofu Spinach Lasagna:

For this dish you will need..

• 1 (8 oz) package of organic lasagna noodles, uncooked
• 2 teaspoons olive oil
• 8 organic green onions, sliced
• 1 cup fresh organic mushrooms, sliced
• 1 (48 oz) jar of organic pasta sauce
• 1 (8.5 oz) jar organic sun-dried tomatoes
  
• 1/2 (10.5 oz) package silken tofu
• 1 (10 oz) package organic frozen spinach, defrosted and drained
• 1/4 cup of egg substitute
  
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• Sea salt and pepper to taste
• 8oz organic shredded mozzarella cheese

Heat the olive oil in a skillet over medium heat. I use cast iron cookware and stay clear of non-stick coated pans. Add green onions, sun-dried tomatoes and mushrooms and cook until the mushrooms are tender. Add pasta sauce and simmer over low heat for about 15 minutes. In a large pot cook lasagna noodles according to directions. Combine the tofu, spinach, egg substitute, seasonings and salt and pepper to taste and mix well. Preheat the oven to 350 degrees. Spray 13 x 9 inch baking dish with an organic nonstick cooking spray. Trader Joe's has an excellent olive oil spray or you can also get an organic version of PAM in most grocery stores. Spread a layer of sauce into the bottom of the baking dish followed by a layer of noodles. Spoon a layer of the tofu mixture on top of the noodles. Place another layer of noodles down and top with remaining sauce. Cover and bake at 350 degrees for 45 minutes. Remove cover and top with cheese and bake an additional 15 minutes. Remove from the oven and let cool for 10 minutes before serving.

Now I can't imagine that this dish needs much more to be a truly delicious meal, but I can't forget the garlic bread. For those of you who may be doing this recipe gluten free, sorry, you'll have to skip this one. This little recipe for garlic bread is super simple and creates one of the finest accompaniments to any pasta dish, especially when paired with a leafy green side salad.

Vargus's Heavenly Garlic Bread:

For this you will need..

• 1 Loaf of French Bread
• 1 stick of organic butter
• 5 cloves of organic garlic
• sea salt

Melt butter in a large skillet over medium heat. Peel and thinly slice cloves of garlic and add to butter in pan. Saute garlic until slices are translucent and tender. Slice the loaf of french bread and dip each slice into butter, garlic mixture. Place bread slices butter side up on a baking sheet and place in broiler until tops are golden brown. Serve immediately.

I hope you all enjoy this lasagna recipe and I'm positive you'll be fighting over the last slice of garlic bread.