Megavegetarian lasagna

6 Servings

Ingredients

Quantity Ingredient
3 mediums Sweet potatoes
1 pounds Fresh spinach
9 ounces Firm tofu
1 cup Nonfat ricotta cheese
1 teaspoon Chopped basil
¼ cup Chopped parsley
1 Clove minced garlic
1 Jar spaghetti sauce --
32 Oz
8 ounces Shredded nonfat mozzarella
Cheese
3 tablespoons Wheat germ

Directions

1. Peel and thinly slice sweet potatoes. Lightly steam spinach; drain and set aside. 2. FILLING: Drain the tofu slightly but don't squeeze out the water. Place it with ricotta in the container of a blender or food processor and blend till smooth. Transfer to a bowl and add oregano, basil, parsley, and garlic; mix well. 3. ASSEMBLE the lasagna in a 9 x 13 inch baking pan. Spread a thin layer of sauce in the bottom. Cover with a layer of potato slices (first third).

Spread half the tofu-ricotta filling over potato. Cover with one-third (about 10oz) of the remaining sauce; sprinkle with half the mozzarella. Layer with all the spinach. Continue to layer remaining ingredients, end with sauce; then sprinkle with wheat germ. Bake 45 minutes at 375F/190C. Let stand 10 minutes before serving.

Variation: chop spinach and add it to the cheese filling.

Recipe By : Prevention Mag July 1996:78 From: Date:

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