Spinach Lasagna

Spinach Lasagna


  • 8 oz.s package frozen spinach, thawed
  • 12 oz.s tomato paste
  • 1 lb. firm tofu
  • olive oil
  • 2-4 cloves garlic, minced (more if you really like garlic)
  • 1 teaspoon ground cumin
  • salt to taste
  • 8 oz.s package of lasagna noodles
  • 16-24 ounces mozzarella cheese


Preheat oven to 350 degrees. Boil noodles until al dente. Toss with olive oil and set aside. In a medium saucepan saute garlic in olive oil for about 5 minutes. Don't let garlic get brown. Add spinach, tomato paste, and cumin. Mash up tofu with a fork until it is the consistency of cottage cheese and add it to the mixture. Salt to taste. Remove from heat and set aside. Line bottom of a casserole dish with unbroken noodles. Lay them flat, side by side. Any broken ones are fine for subsequent layers. Spread a layer of sauce over the noodles, making sure all noodles are covered. Sprinkle shredded cheese over sauce. (I use lots of cheese.) Repeat layers until noodles are used up. Top with lots and lots of cheese. Cover casserole with aluminum foil, making sure foil doesn't touch the cheese. Bake at 350 degrees for 45 minutes. Makes 8 servings.

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