Lasagna makes a delicious dinner entree. Pair it with a spinach salad and some whole wheat garlic bread for a delicious meal.
Preparation time: 1.5 hours
Makes: 8-10 servings
16 ounces whole wheat lasagna noodles
1 tablespoon garlic powder
1/4 cup olive oil
1 cup black olives, sliced
2 tablespoons Italian seasoning
1 cup red onion, chopped
50 ounces jarred tomato sauce
1/2 cup zucchini, chopped
7 oz firm tofu
2 cups spinach
Boil noodles in a large pot. Remove noodles once tender (but still a bit firm so they do not break apart). Lay noodles aside on a platter, single layered to cool.
To make sauce, heat tomato sauce on low in a medium saucepan. Add Italian seasoning and chopped vegetables, and simmer.
To make spinach sauce, combine spinach, Italian seasoning, garlic powder, olive oil, and tofu. Blend until completely combined. This mixture should be much thicker than the tomato sauce.
Oil a baking pan and add sauce, noodles, and spinach mixture in alternating layers until the pan is nearly full. Begin and finish with a sauce layer, garnishing the top with olives and garlic powder.
Cover pan with foil and bake at 350 degrees for 35 minutes. Remove foil and bake for another 10 minutes.
Remove from oven and let cool for 10 to 15 minutes before serving.
