Ingredients

The following ingredients have 4 Servings
  • 2 bottles Bertolli Five Cheese Sauce
  • 1/2 box lasagna noodles
  • 3 yellow squashes (medium sized, cut into rounds)
  • 3 zucchinis (medium sized, cut into rounds)
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp dried parsley
  • 2 tsp dried rosemary
  • 1 tsp salt
  • 2 Tbsp extra virgin olive oil
  • 4 cups silken tofu
  • 3 tsp salt or to taste (for the tofu)
  • 2 tsp whole peppercorns (for the tofu)
  • 3 cups spinach (thawed and drained)
  • 1 tsp lemon zest
  • 2 cup mushrooms (white button, thinly sliced)
  • 1/4 red onion (julienned)
  • 3 tsp extra virgin olive oil (for sauteing the mushrooms and onions)
  • 1 tsp salt (for sauteing the mushrooms and onions)
  • 1 tsp oregano (for sauteing the mushrooms and onions)
  • water (to boil the lasagna)

Instruction

  • Preheat the oven to 475 degrees.
  • Boil the water and add the lasagna noodles. Cook until they are soft. Drain and set aside
  • In a bowl, add the sliced zucchini and squash.
  • Add dried spices, salt and extra virgin olive oil. Mix well
  • Spread the vegetable mixture on a baking tray and place in the oven.
  • Let them roast for about 20 minutes or until the edges start to brown. Remove and allow them to cool
  • While the veggies are roasting, add silken tofu to a food processor
  • Add salt for the tofu and whole peppercorns to the silken tofu
  • Add the spinach, lemon zest to it and blend on low speed until everything is blended
  • Place the tofu mixture in a separate bowl and refrigerate for 30 min
  • Heat a pan on medium heat and add extra virgin olive oil after 30 seconds
  • Add salt and oregano. Saute on medium heat until the mushrooms are browned and water has evaporated
  • In a casserole dish, start by adding the sauce at the bottom of the pan (about 2 tsp)
  • Lay down 3 cooked lasagna noodles on top of the sauce (or enough to line the whole bottom)
  • Spread the tofu mixture on top of the lasagna noodles. Be generous.
  • Top with the zucchini and squash mixture.
  • Top with Bertolli 5 Cheese Sauce.
  • Repeat from the lasagna layer and continue until you are on the last layer.
  • On the last layer, layer with the mushroom and onion mixture.
  • Close with one last layer of noodles and spread any remaining tofu mixture on top. If you have any veggies left, layer them too
  • Add one last layer of Bertolli sauce and place in the oven.
  • Optional: layer with cheese of your choice, if desired
  • Cook for about 25 minutes or until the noodles start to brown.
  • Remove the lasagna from the oven and let it cool for about 5 minutes before serving.