Ying & Yang Living: Tofu Lasagna with Spinach and Mushroom Recipe

By Sun Cho

Ingredients:

* Oven ready lasagna pasta, so you do not have to boil it first * Tofu (2 cubes) * Button mushrooms (10 ounces, sliced thinly) * Spinach (1 large bundle, can also use frozen spinach) * Onion (1/2 of a large one or 1 full small one, diced) * Parsley (1/4 cup) * Cilantro (1/4 cup) * Marinara sauce (1 jar) * Grapeseed or canola oil (6 table spoons) * Olive oil (4 tablespoons) * Salt * Pepper

Directions:

Prepare Filling for Lasagna:

1) In a hot pan with 3 tablespoons of grapeseed or canola oil, sautee the onion until it gets soft. Set aside. Add 3 tablespoons of oil again into hot pan, and sautee mushroom until it gets soft. Set aside. Add a pinch of salt and pepper to each vegetable while sauteeing.

2) Cook spinach in boiling water until wilted. Drain and squeeze all the excess water with hands. Cut spinach into smaller pieces, and set aside. (If you are using frozen spinach, then thaw spinach and squeeze excess water out with hands, also cut into smaller pieces).

3) Cube tofu into small pieces to create more surface area on the tofu. Put into a linen kitchen cloth to squeeze all the excess water. Make sure to put small amounts of tofu into the linen cloth so it will be easier to squeeze water out. Squeeze until all excess water seeps through the linen cloth.

4) Chop fresh cilantro and parsley. Set aside.

5) In a large bowl, combine onion, mushroom, spinach, parsley, cilantro, and olive oil into the tofu. Olive oil should prevent the tofu from becoming dry when it cooks in the oven. Add 1 tablespoon of salt and 1/2 tablespoon of pepper. Combine all the ingredients well.

Assembling Lasagna:

1) In a 13 X 9 baking pan, cover bottom of pan with vegetable oil, so pasta does not stick to pan.

2) Lay the first sheet of oven ready pasta flat down and pour marinara sauce, spreading it thin over the pasta. Scoop the tofu and vegetable filling and lay over the marinara sauce, spreading it thin. Drizzle olive oil, so tofu filling can stay moist when it cooks in oven. Repeat this process until you have 3 layers of filling and the top has a layer of pasta. Pour more marinara sauce over pasta and drizzle of olive oil to finish. Cover pan with cooking foil.

3) Bake at 375 degrees for 50 minutes.

4) Before serving, sprinkle a little olive oil and drizzle more marinara sauce over the lasagna.

Serves 8-10

About the Author:

Sun Cho is the Creator of Ying & Yang Living, a healthy lifestyle website that provides Asian living tips in food, home, garden, health, fitness, fashion, beauty, and Asian wisdoms for your mind and soul. To receive all our free Asian living tips, visit Ying & Yang Living website.