- 1 box lasagna noodles
- 2 pounds organic extra firm tofu, drained
- 1/2 cup water
- 2 Tbsp Eden Ume Plum Vinegar
- 1/2 cup scallions, chopped
- 1 tsp Eden Shoyu Soy Sauce, or to taste
- 50 ounces Eden No Salt Spaghetti Sauce, 2 jars
or Eden Spaghetti Sauce - Salted
- 2 Tbsp Eden Extra Virgin Olive Oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 cups button mushrooms, sliced
- 1 cup zucchini, diced
- 1 tsp Eden Shoyu Soy Sauce
- 2 cups baby spinach leaves
Cook the pasta in a large pot of boiling water until almost done, al dente. Rinse, drain and set aside
Preheat the oven to 400°. To prepare the tofu ricotta blend the tofu, water, ume plum vinegar, scallions and shoyu in a blender until smooth. Place the tofu in a medium mixing bowl.
To prepare the sauce, heat the oil in a large skillet or saucepan and sauté the garlic for 1 minute. Add the onions, mushrooms and zucchini. Sauté another 3 to 5 minutes. Add the sauce and shoyu. Cover and simmer for 10 minutes.
To assemble the lasagna, first lightly oil a baking dish, then place a thin layer of sauce in the baking dish. Layer cooked lasagna on top. Place another layer of sauce on top of the lasagna. Next, spread a layer of tofu ricotta and spinach on top of the sauce. Add another layer of lasagna. Repeat until you have three or four layers. The bottom layer and the top layer should always be sauce. Cover the baking dish.
Bake for 40 to 45 minutes until the tofu is firm. Remove the cover and bake another 10 minutes to brown. Remove, let cool slightly and slice.
Per serving - 287 calories, 11 g fat (32% calories from fat), 14 g protein, 36 g carbohydrate, 4 g fiber, 0 mg cholesterol, 146 mg sodium