Tofu & Spinach Lasagna

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 cut) 
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 dish and pour some tomato sauce to cover the bottom of the dish. Lay a layer of lasagna pasta pieces to cover the sauce. Next, place the crumbled tofu over the pasta layer, then cover it with the cooked shallot and garlic. Finally, sprinkle a light layer of salt and pepper over the tofu. Next, add a layer of lasagna pasta over the tofu, then cover it with fresh spinach leaves. Drizzle some sauce over the spinach. Next, lay another layer of lasagna pasta to cover the spinach. Next, place the mozzarella (cut in halves) on this layer. Sprinkle with salt and some garlic powder. Add some Parmesan cheese to this layer. Lastly, add one more layer of lasagna pasta to cover the above. Pour the remaining sauce over the top layer and sprinkle with the remaining Parmesan cheese. It will be higher than the edges of the baking dish, but not to worry, because it will sink down into the pan. Place the baking dish in the middle of the oven for 35-40 minutes. Ready to serve when slightly browned on the top and bubbling on the edges. 

Enjoy with family and friends!