1 28 oz can Italian style tomatoes, crushed
1 clove garlic, minced
1/2 tsp.Watkins
Oregano
1/2 tsp.Watkins
Thyme
1 lb lasagne noodles
2 cups onions, sliced
2 cups mushrooms, sliced
1 cup white wine
2 cups spinach leaves, chopped
Watkins Sea Salt
to taste
1 cup firm tofu
1 cup part-skim ricotta cheese
2 Tbsp. Watkins
Garlic & Parsley Grapeseed Oil
2 Tbsp Parmesan cheese, freshly grated
1/4 cup bread crumbs
Watkins Granulated
Black Pepper to taste
In large pan over medium heat add tomatoes, garlic and
spices. Brint to a boil then simmer, uncovered for about 15 minutes - Set aside.
Cook and drain lasagne noodles - Set aside.
Cook onions and mushroooms in white wine until soft - about 10 minutes. Add spinach and
cook covered for about 1 minute to wilt spinach. Remove from heat. Crumble tofu and mix
with ricotta, then stir into vegetable mixture. Add Watkins Sea Salt and
Watkins Granulated
Black Pepper to taste.
Spray lasagne pan or large baking dish with Watkins Cooking Spray.
Layer 1/2 spinach/cheese mixture, 1/2 tomato mixture and1/2 lasagne. Sprinkle Parmesan
cheese and bread crumbs over the top and drizzle with Watkins Garlic & Parsley
Grapeseed Oil. Bake 30 minutes. Allow to stand 5 minutes before serving.
Garnish with fresh tomato slices if desired.
