Ingredients
9 pieces whole-wheat lasagna, uncooked
16 oz pkg ground turkey
2 14 oz pkgs lite firm tofu
1 10 oz package fresh spinach
50 oz (2 jars) pasta sauce of your choice or equivalent amount homemade (I like Paul Newman’s Sockerooni and Whole Foods 365 Roasted Vegetable)
6 oz cheese- parmesan, asiago, manchego, or romano
6 tbsp olive oil, divided
Equipment:
9x13 pyrex baking dish
medium-large pot to cook lasagna
medium glass, ceramic or metal bowl
medium-large skillet
small-medium wok or saucepan with lid
fresh basil
salt, black pepper, and oregano to taste
Preparation
Preheat oven to 400 degrees. Spread a thin layer of pasta sauce on the bottom of a 9x13 pyrex baking dish. Cook lasagna pasta according to directions on box. When cooked, drain, rinse with cold water, and lay on paper towels or dishtowels. While pasta is cooking, heat 2 tbsp olive oil in a skillet. Cook ground turkey in skillet until brown, then add pasta sauce. In medium sized bowl, mash tofu with hands or potato masher until crumbly. Steam spinach in wok or saucepan in half a cup of water until wilted. Drain. Wrap spinach in paper towels, run under cold water and wring out excess moisture. Add spinach to tofu. Add 4 tbsp olive oil, 1 cup grated cheese, 1/4 cup shredded basil, and salt and pepper to taste. Put aside. Place first layer (1/3) of lasagna in baking dish. Cover with layer of tofu mixture, layer of meat sauce, and layer of shredded cheese. Cover with second layer lasagna, tofu mixture, meat sauce, and cheese. Add third layer of each, finishing with a generous amount of grated cheese and sprinkled oregano. Bake for 45 minutes, let cool ten minutes. Serve immediately.
