Ingredients:
 
1 package of lasagna noodles
1 jar of your favorite spaghetti sauce
1 16oz container of White Mountain Cottage Tofu Salad
1 bundle of Spinach
½ cup of chopped onion
3 cloves of garlic
4 pinches of oregano
sprinkle of pepper
 
Cook noodles as directed on package.  Pre-heat oven to 350 degrees.  Heat spaghetti sauce in microwave or pan, depending on preference to a lukewarm temperature.  Add ½ cup water to sauce to replace water lost when heated.   Pour approx. 5 tbl. of sauce over the pan, enough to cover bottom.  Cover sauce with a layer of noodles.  Next, place a layer of spinach over noodles (remember to wash spinach and cut stems).  Then, spoon the Cottage Tofu over spinach approx. 6 tbl.  Add a layer of sauce over Cottage Tofu, using about the same amount used for the bottom layer.  Do not worry too much about evenly distributing ingredients in dish.  Repeat the layers until dish is full.  Every couple of layers add squeezed garlic.  Top off with a layer of noodles.  Spread spaghetti sauce over noodles, completely covering noodles.  Sprinkle oregano, pepper, and squeeze some garlic over top.  Cover with foil and heat in oven for 30 min or until bubbly.  If you must have cheese, add as one of the layers, or you could experiment with some soy cheese.

Back To Recipes