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Spinach, Tofu, and Mushroom Lasagna Recipe

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This recipe for Spinach, Tofu, and Mushroom Lasagna, by , is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Josh Madonick - Physical Therapist, DPT, CSCS

Category:
Category:

Ingredients:  
Ingredients:  
1 box of lasagna noodles (whole wheat are typically egg-free)
1 package of extra firm tofu
⅔ bag of spinach
1 whole bag of mushrooms
1 cup Nutritional yeast
¼ cup Fresh/dried basil
¼ cup Fresh/dried oregano
1-2 jars (26 oz) of your favorite marinara sauce

Directions:
Directions:
Preheat oven to 375º. Chop mushrooms into fine pieces, add to a large pan, sauté over medium heat until all moisture is removed (15-20 minutes). When the mushrooms are nearing this point, add in several cloves of diced or minced garlic and cook for 3-4 minutes.

Chop up the spinach and tofu, and add to a large bowl. This bowl will be your mixing bowl for the filling of the lasagna. When the mushrooms/garlic are done cooking, add them to the large mixing bowl, along with ¼ cup of nutritional yeast, ½ cup of fresh basil, ¼ cup of dried/fresh oregano, salt and pepper (to taste). Mix and place to the side.

Use a large sauce or frying pan to heat up water to boiling. You will need enough depth to cook 8 of the lasagna sheets at a time. This is not very much. Once boiling, cook the lasagna according to its package. Typically this is between 4-6 minutes. When the noodles reach this point (they will still seem undercooked), take them out of the water and gently pat dry.

Using a large baking pan (9x13), pour marinara sauce along the bottom until it is covered. Layer on the lasagna noodles, followed by the filling, followed by more marinara sauce. Repeat this process 2-3 more times until you have used all of the filling and the lasagna noodles. Budget more sauce than you think you’ll need, and make sure the last layer of noodles is covered with marinara sauce.

Place in the oven and cook for 40 minutes. Remove, cover with foil, and cook for another 20 minutes. Once fully cooked, remove the foil and let sit for 10-15 minutes. It will be very hot, so be careful. You will have a ton of leftovers, so enjoy the next few days for dinner, or bring to work for lunch.

Personal Notes:
Personal Notes:
I started BaseCamp to help patients get the care that they deserve. After seeing the people I cared about be coerced into medications, injections, and surgeries, I felt defeated. My mission became providing each patient I came in contact with the best possible health care experience they have had. BaseCamp was founded on the principle that all of us are athletes in our own right. I feel that it is my privilege as a therapist to help share your journey, and seize back your high level life.

When I’m not in the clinic, you can find me with the love of my life, on the hills/trails around Marin and Sonoma County. When I’m not there, you can find me in the gym, dreaming up a way to conquer my annual Yosemite pilgrimage. I am getting married in September to my fiancé, Lucie. We have a cat named Cozy, but she doesn't get to eat the lasagna.

 

 

 

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