Easy Spinach Tofu Lasagna

Earlier we posted a Tofu Spinach Florentine recipe for special occasions, but this is the easiest spinach tofu lasagna you will find.

Serves 5-6.

Ingredients:

• 16 oz frozen chopped spinach
• 1-14 oz carton medium firm tofu
• 2 eggs
• 1/4 c grated Parmesan cheese
• 3/4 tsp salt
• 1/8 tsp nutmeg
• 1/4 tsp red pepper flakes
• 1-28 oz can spaghetti sauce
• 6 sheets oven ready lasagna
• 6 oz shredded mozzarella cheese

Directions:

1. Cook spinach according to package directions. Drain in a fine metal strainer, and press out excess water with the back of a spoon.
2. Preheat oven to 375 degrees F.
3. Drain and pat the tofu dry. Crumble the tofu and place it in a food processor. Add eggs, Parmesan, salt, nutmeg and red pepper flakes and process until creamy.
4. In an 11 x 7 x 2 inch baking dish, place half the spaghetti sauce. Cover with three of the lasagna noodles.
5. Spread half the tofu mixture over the noodles. Arrange half the spinach on top, followed by half the mozzarella.
6. Repeat the layers once, ending with mozzarella. Place on a large baking sheet to catch any drippings. Bake uncovered 30 minutes. Serve hot with a green salad.