Brown Rice Lasagna With Spinach And Tofu Recipes

Steps:

• Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside., Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside., Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. , Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 350 degrees. Make the sauce: Put tomatoes, 3 tablespoons water, and 1/2 teaspoon salt into a large pot. Bring to a boil; reduce heat, and simmer, stirring occasionally, until tomatoes break down and sauce thickens, about 1 hour. Remove from heat. Stir in basil. Let cool.
• Bring a large pot of water to a boil. Add pasta; cook until barely tender, about 10 minutes. Drain; rinse. Lay pasta on a clean kitchen towel; loosely cover with plastic wrap, and set aside.
• Heat a large saute pan over medium heat. Coat with cooking spray. Add garlic; cook, stirring occasionally, until softened, about 3 minutes. Add spinach and remaining 1/2 teaspoon salt; cook until wilted, about 2 minutes. Drain; squeeze out any excess liquid. Transfer to a bowl. Stir in parsley. Let cool completely. Meanwhile, pulse pine nuts in a food processor until finely ground. Add tofu, cottage cheese, and pepper; puree.
• Coat an 8-inch square baking dish with cooking spray. Cover bottom with a layer of pasta. Top with 1 1/4 cups sauce, 1 1/4 cups spinach mixture, and 3/4 cup tofu mixture, spreading each layer evenly. Repeat. Top with a layer of pasta; spread with remaining sauce. Sprinkle with Parmesan. Bake until heated through and Parmesan turns golden brown, 35 to 40 minutes. Let cool 10 minutes.

Steps:

• Preheat oven to 350 degrees.
• Cook the noodles according to package directions. Drain, set aside and keep warm.
• Saute onion and garlic in the olive oil, adding a little water as needed to keep from sticking. Add one bag of spinach and saute until completely wilted.
• In a very large bowl combine ricotta, tofu, parmesan cheese, garlic salt, oregano, egg, black pepper, parsley and sauted spinach mixture. Mix well.
• Spray a 9x13 inch pan with cooking spray. Arrange a layer of cooked noodles on the bottom and top with 1/3 each of the ricotta mixture, the tomato or alfredo sauce, a handful of uncooked spinach and mozarella cheese. Repeat layers twice more, ending with the sauce and cheese.
• Cover with foil and bake for 40-45 minutes. Remove foil and bake for 10-15 more minutes to brown the cheese.

Steps:

• Heat a skillet over medium-high heat. Saute mushrooms and onion until soft. Add tomato sauce, diced tomatoes, and Italian seasoning. Let simmer until sauce is thickened and flavors blend, at least 1 hour.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Squeeze as much water out of the spinach as possible.
• Place soft tofu, firm tofu, almond milk, lemon juice, and garlic powder in a blender or food processor. Blend into a ricotta-like consistency. Transfer to a large bowl and stir in spinach.
• Cover the bottom of a 9x13-inch baking pan with a thin layer of sauce, topped with a layer of lasagna noodles and 1/2 the tofu mixture. Repeat with remaining sauce, noodles, and tofu, ending with a layer of noodles and some sauce on top. Cover with aluminum foil.
• Bake in the preheated oven until top of lasagna is hot and bubbly, 40 to 50 minutes.

Steps:

• Preheat over to 350 degrees.
• In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.
• Stir in the chopped spinach and set aside.
• In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like. I just use the ones listed as a starting point.).
• Stir in the tomato sauce and water.
• Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.).
• Cover bottom of lasagna pan with 1/2 cup tomato sauce.
• Layer with lasagne noodles, trimming to fit, if needed.
• Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.
• Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.