Tofu-Pesto Lasagna
Terry Johnson
1 lb soft tofu, mashed with 2 Tbsp olive oil
1 cup shredded part-skim mozzarella cheese or part - skim rociotta
1 organic egg (optional)
2 pkg frozen, chopped spinach or fresh, cut-up spinach
1 tsp salt
1 tsp oregano
4 cups pesto sauce (you may use less)
9 rice or spelt lasagna noodles, cooked
1 cup water
Mix tofu and cheese with egg, spinach, and seasonings. Layer 1 cup sauce
in 9x13" baking dish. Layer noodles, then some of the cheese mixture, then
sauce. Repeat, and finish with noodles and sauce on top. Bake in oven at
350 degree F for 30 to 45 minutes or until done. Makes 4-6 servings.
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