Foodie Out Of The Closet

Hello Foodies!  Today, I tried something different. It was an experiment, and it was surprisingly delicious!  Instead of Ricotta, I put a layer of tofu, shallots, garlic, and salt. The Lasagna did not miss the Ricotta. Hubby approved! I was happy to find this oven-ready lasagna pasta in Little Italy in San Diego! Worth a visit if you are in town!  Ingredients: Lasagna Pasta to cover 4 layers 1 cup Organic Tofu   1 1/2 cups of tomato sauce  2 shallots chopped 2 garlic cloves, chopped  2 cups of Spinach leafs (stems cu t )  6 ounces of fresh buffalo mozzarella cheese 1/2 cup of shredded Parmesan Cheese     1/4 cup of olive Oil 1/4 teaspoon garlic powder Salt & Pepper  Instructions on Cooking: Preheat oven to 350 degrees.  First, on the stovetop, on medium heat, sauté the chopped shallots and garlic in a tablespoon of olive oil. Once translucent, take off the stove and set aside.  Next, take your rectangular baking d...