TOFU LASAGNA WITH SPINACH AND EGGPLANT ENJOY DAN:

TOFU LASAGNA WITH SPINACH AND EGGPLANT by CHEF DAN:

Serves 10-12

INGREDIENTS:

1 (16 0z) box lasagna needles, cooked and drained

1 tablespoon olive oil

1 onion, chopped

3 garlic cloves, minced

8 crimini mushrooms, halve

1 eggplant, diced

1 (12 0z) package firm tofu

1 (16 Oz) shredded mozzarella cheese

1 (16 Oz) container of ricotta cheese

2 (10 Oz) package frozen spinach, chopped and thawed

2 (16 Oz) jars spaghetti sauce

2 tablespoon lemon juice

3 tablespoon fresh basil, chopped

Sea salt and freshly ground black pepper to taste

DIRECTIONS:  (PRE-HEAT OVEN TO 350 DEGREES)

1.   Place tofu in a strainer between several paper towels and top with heavy pan to press out the liquid.

2.   Let rest 30 minutes, reserving 2 tablespoon of the liquid.

3.   Cook lasagna according to package directions.

4.   In a skillet add oil over medium-high heat when sizzling.

5.   Add onion garlic, mushrooms, and eggplant sauté for 5-7 minutes.

6.   Set aside.

7.   In blender place tofu and reserved 2 tablespoons of liquid.

8.   Cover and process until blended.

9.   Add ricotta cheese, process 1-2 minutes.

10.                Transfer to a bowl and stir in basil, lemon juice, and mushroom mixture.

11.                Stir in spinach and a splash of salt and set aside.

12.                Drain noodles.

13.                Spread half of the marinara sauce into a 9 X 13-inch baking dish, sprayed with Pam.

14.                Layer with 3 noodles, 1/2- the tofu mixture and 1/2- the spinach mixture.

15.                Repeat layers of noodles, tofu and spinach.

16.                Top with remaining noodles and marinara sauce.

17.                Sprinkle with cheeses.

18.                Bake uncovered for 35-40 minutes until heated through and cheese is melted, let stand for 10 minutes.

ENJOY DAN:                            BON-APPETITE!!