This dish is a wonderful vegetarian alternative to the classic Italian dish. You can use rice noodles for a gluten-free option. And if you don’t feel like fussing with lasagne, you can mix the filling together with rotini noodles for a delicious casserole.
This also works great as single-serving options, in smaller pans.
Makes 4 – 6 servings.
1 lb soft tofu, mashed with 2 T olive oil
1 c shredded mozzarella cheese, or part-skim ricotta
1 organic egg
2 10-oz packages frozen chopped spinach
1 t salt
1 t oregano
jar of prepared pesto sauce (as little as 8 oz is fine – use up to 4 c if you really want pesto flavor!)
9 rice or spelt lasagne noodles, cooked (even if the package says “no cooking necessary” – cook them! There’s not enough water in this recipe to cook the noodles)
Whisk the egg in a large bowl. Add in all remaining ingredients, except noodles and pesto.
Start layering with a small spread of sauce on the bottom of your pan. Layer noodles, then some cheese mixture, then sauce. Repeat, finishing with noodles and then sauce on top.
Bake at 350 degrees for 30 – 45 minutes or until done.
To prepare ahead, assemble your lasagne then wrap tightly – it freezes perfectly. Just double your cooking time if you’re taking it straight from the freezer.