Ingredients:
1 package of Lasagna
noodles
2 cloves garlic pressed or minced
1 large onion minced
2- 375ml jars of tomato sauce
1/2 bag fresh spinach (about 6 cups)
2 medium zuchinni
500 grams mozzerella cheese
200 grams ricotta cheese (optional)
1 tofu crumbled
1/4 cup tamari or soy sauce
Cook the lasagna
noodles as directed on the package. Strain. Soak the crumbled tofu
in tamari. Place 1 layer of noodles in a 9 x 13 pan. Mix the onion
and garlic with the tomato sauce. Spread a thin layer of tomato sauce
over the noodles. Add a thin layer of crumbled tofu, a layer of zuchinni,
a layer of spinach and a layer of cheese. Add another layer of noodles,
sauce, tofu, zuchinni, spinach and cheese. Repeat until all the noodles
are used. Last layer is just sauce and cheese. Cover in tin foil and
bake at 350° for 45 minutes, take off the foil and bake for 10
more minutes. Serve hot.
