Sunday, May 24, 2015

Spinach Lasagna

Spinach Lasagna is a great way to get a meal packed with protein, and vegetables.  This delicious recipe can be used to help your children get in the vegetables they need for the day.  The flavors work so well together that it will not taste like you are eating a vegetable.  This meal can be altered to meet the needs of vegetarians by simply removing the ground meat in the recipe.  I tired it with and without meat and it tastes just as good without it.  With the added tofu you do not need to worry about whether the meal will supply enough protein.  Soybeans are considered complete proteins and are full of minerals such as potassium, zinc, calcium, and iron.  It is rich in antioxidants vitamin A, E, and C.  Soybean has been known to protect your heart, liver, and defend your body against cancer.
Spinach Lasagna

½ lb lasagna noodles
1 lb of ground turkey (optional)
2 10 oz packages of frozen chopped spinach, thawed, drained, and pat dried
1 lb of soft or firm tofu
1 tbsp sugar
¼ cup milk (soy or almond is fine)
½ tsp garlic powder
2 tbs lemon juice
3 tsp minced fresh basil
2 tsp salt
4 cup tomato sauce
1-2 cups Mozzarella cheese

Cook noodles according to package, drain
Brown turkey meat. Mix about half of the tomato sauce with the meat.
Pre heat oven to 350 degrees.
In a food processor or blender, blend tofu, milk, garlic powder, lemon juice, basil, and salt. Stir in spinach.
Cover the bottom of 9 x 13 baking pan with a thin layer of tomato sauce.
Place 3 noodles, half of the tofu blend, ground meat, cheese,  repeat.
On top layer of noodles place remaining tomato sauce and sprinkle with cheese.
Bake for 25-30 minutes

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