Vegetarian Ricotta, Spinach and Tofu Lasagna

Vegetarian Ricotta, Spinach and Tofu Lasagna
25 mins prep time
55 mins cooking time
8-10 servings
Ricotta Cheese

Made with

Part-Skim Mozzarella

Part-Skim Mozzarella

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Whole Milk Ricotta 32oz

Whole Milk Ricotta 32oz

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Shredded Parmesan

Shredded Parmesan

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Ingredients

9 lasagna noodles

1 tablespoon extra-virgin olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

2 cups sliced white button mushrooms

1-14 ounce firm tofu

2 cups Frigo® Whole Milk Ricotta Cheese

1/2 cup finely chopped fresh parsley

1 teaspoon salt, divided

2 packages (10 ounces each) thawed frozen spinach, squeezed dry

2 cups marinara sauce

1 cup Frigo® Fresh Shredded Mozzarella Cheese

1/2 cup Frigo® Shredded Parmesan Cheese

Directions

Preheat oven to 350ºF.

In a large pot, cook lasagna noodles as directed on package.  Rinse with hot water and drain.

Melt the butter in a large saucepan over medium high heat.  Add the onion and garlic in the butter and saute until translucent, about 1 minute.  Add the mushrooms and saute until tender, about 3 minutes.  Set aside.

Drain tofu, reserving 2 tablespoons liquid.  Place tofu and reserved liquid in a food processor; cover and process until blended.  Add the Frigo® Whole Milk Ricotta Cheese; cover and process for 1-2 minutes or until smooth.  Transfer to a large bowl;  stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt;  set aside.

Spread half of the marinara sauce into a buttered 9x13-inch baking dish.  Layer with three noodles, half of the tofu mixture and half of the spinach mixture.  Repeat layers of noodles, tofu and spinach.  Top with remaining noodles and marinara sauce.  Sprinkle with cheeses.  Bake for 30-35 minutes and heated through and cheese is melted.