Lasagna is another one of those things that I have never quite been fond of. But, it's mainly due to the fact that most lasagnas have Ricotta cheese in it, which is...gross. So, with that said, this is the BEST lasagna ever :) It's based on the recipe from The Grit. The hubby loves it too and we actually finished the whole thing about 2 days because we ate the leftovers for lunch, etc. The best part is that it's really simple! Again, I used what I had so I'll add notes showing what ingredients I changed.
-8 oz lasagna noodles (I prepared the whole box and used all that I could)
-4 qts water
-1/2 15 oz block firm tofu, crumbled
-1 tsp low sodium soy sauce
-1/2 tsp dry mustard
-1/4 tsp freshly ground black pepper
-1.5 cups crumbled reduced fat feta cheese (I used the package of feta I had, 3.5 oz Athenos)
-1 lb frozen spinach, thawed and drained
-4 cups marinara (I just used the jar of marinara I had, Publix Mushroom)
-4 cups shredded mozzarella cheese (I used probably 2 cups)
-3/4 cup fresh grated Parmesan cheese (I didn't use this...I used about a cup of cheddar instead)
-2 tsp mixture of dried parsley, oregano and basil
-Preheat oven to 350
-Oil a 9x13 inch baking dish
-Boil lasagna noodles in 4 quarts water until barely tender. Drain and separate the noodles; set aside
-Combine tofu, soy sauce, mustard, pepper, feta cheese, and spinach in a large mixing bowl.
-Lightly coat bottom of prepared pan with marinara
-Cover the sauce with a layer of pasta running the length of the pan and overlapping the noodles by ½ inch. Spread with ½ of the spinach-feta mixture, ⅓ of the marinara, and ½ of the mozzarella.
-Cover with a second equal layer of all ingredients, but with the second layer of noodles laying perpendicular to the first.
-Cover with a third layer of noodles running the length of the pan and top with remaining marinara.
-Sprinkle with Parmesan cheese (or cheddar) and parsley
-Bake for 40-50 minutes or until well browned.
Serve and enjoy!
As always, questions or comments please!