Recipe by Karen
"If you like spinach, you'll like this one. Enjoy!"
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part-skim ricotta cheese
firm tofu, crumbled
grated Parmesan cheese
1 1/2 pounds
fresh spinach, washed and chopped
egg whites, beaten
ground black pepper
2 1/2 tablespoons
chopped fresh parsley
mozzarella cheese, shredded
Try cooking and draining the spinach prior to adding it to the recipe so that you can remove the water that is released when the spinach cooks. Otherwise the lasagna will turn out watery.
I used whole wheat noodles to make it even healthier. It did turn out a little watery, but that wasn't a big deal. I added lots of herbs and seasonings, and it tasted great!
It would be good to mention that the spinach should be uncooked, and torn into smaller pieces. Enjoy!
This lasagna was AMAZING!
Ok, so I did change things. I think "tomato sauce" really means "spaghetti sauce" in this recipe, so that's what I used. My guess is that the people who thought it was bland used plain tomato sauce. (If you use plain tomato sauce you'll want to add some sugar and Italian seasonings to make up the difference.) I also added a zucchini, a yellow squash, and a portabello mushroom, all chopped and saulted with the onions and garlic and added to the cheese mixture. I used more parsley than the recipe called for. I didn't have fresh parsley so I was using dry. Normally with dry you want to use less, but I decided to throw in 1/4 cup.
My casserole dish was overflowing before I'd used all of the ingredients, so I didn't get a chance to use all of the tomato sauce. Even so there was a lot of extra liquid once I cut out the first piece. No harm done, but I'll probably cook the spinach first, like other people suggested and drain off all of the extra liquid. Oh and one last thing. 1.5lbs of spinach seemed like a ton so I only ended up using half. I definitely recommend chopping it first. When chopping greens a good hint is to put them in a glass measuring cup (or similarly shaped container) and use kitchen scissors to chop them up (the scissors should point into the container).
This is a good recipe but I had to make 2 changes out of necessity. Instead of the tomato sauce I used a can of diced tomatos - italian style and stirred that into a little spaghetti sauce. I also omitted the tofu - husband not a fan. Great way to get veggies into a kid's diet, though.
my sister in law and i made this recipe last night. We enjoyed it very much. we changed a few things though, we used italian sausage instead of tofu and we made alfredo sauce instead of red sauce. it was delicious. difinatley something we will make again.
I prepared this for one of my Christmas dinner dishes. I omitted tofu for the non-vegetarians in my family. It was a hit for my family who are used to me preparing lasagna with meat.
My 2 year old LOVES this stuff, go figure. I did make changes though: 1) saute misc garden veggies together(onion, zucchini, mushrooms) plus garlic in olive oil, and then add tomato sauce, let simmer. 2) Added a little extra tomato sauce too.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Lasagna I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 159
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