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1
Saute the onion, garlic and summer squash until slightly softened.
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2
I have found that if you watch it closely and keep stirring, no oil is necessary.
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3
If you are concerned, you can use non-stick spray or add a little bit of water if it begins to stick.
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4
Add the ground beef and brown.
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5
For variety you can substitute up to 1/4 of the beef for ground sausage.
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6
Drain the meat if necessary and add the tomatoes and tomato paste.
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7
If using whole tomatoes be sure to break them down as much as possible while they are simmering.
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8
Also add salt, pepper and seasonings to your tastes.
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9
(You could also just add a bottle of your favorite pasta sauce in place of the tomato products).
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10
Hopefully you will end up with 5-6 cups of sauce.For best results, divide the sauce into two equal portions so that each pan will get its equal share.
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11
Set aside.
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12
Meanwhile, break the 9 lasagna noodles (about 8 oz) in half gently.
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13
Boil them per package directions.
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14
After draining them, I found it helpful to put them back in the pan and cover them with cold water which kept them from sticking together or drying out.
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15
Three halves will lie on the bottom of the pan and they will be layered 3 deep.
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16
There will be just enough for the two 8X8 pans.
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17
Prepare the cheese filling.
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18
NOTE - these directions are given for one pan at a time since that seemed easiest.
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19
Once the cheese mixture is ready, layer your first pan and then make the 2nd set of cheese mixture.
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20
Take 2 cups of well packed spinach and roughly chop it.
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21
Nuke in microwave for 2 minutes.
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22
It will wilt and shrink up.
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23
Allow to cool.
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24
(continue assembling cheese mixture in the meantime).
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25
Once cool enough to handle, drain as much liquid as you can.
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26
I used my hands.
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27
Feel free to substitute thawed frozen spinach-- you want about 1/4 cup cooked spinach.
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28
Add to mixing bowl with the cheese/tofu.
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29
Remove the silken tofu from the aseptic box by cutting the box open as per the box instructions.
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30
(Use one box per pan).
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31
Do this over the sink and pour off the extra liquid before putting into the mixing bowl.
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32
Mash the tofu up (I used my hands!)
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33
until it is in tiny pieces.
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34
Add 1/4 cup parmesan cheese.
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35
You will use 4 oz of mozzarella cheese per pan.
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36
Decide how much you want to go on top and set that aside.
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37
(I've found that 1 oz is adequate but people who aren't concerned with calories may want to add to that).
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38
Dump the rest into the tofu mixture.
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39
Stir to combine all ingredients and season with salt, pepper, italian seasonings and or garlic powder to your personal tastes.
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40
It will be very bland if you don't season it!
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41
Once it tastes right, add one egg and stir until well combined.
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42
Now you are ready to combine your lasagna.
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43
Put a small amount of sauce in the bottom of the pan.
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44
Then layer 3 half-noodles across.
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45
On top of the noodles put a generous amount of sauce and half of the cheese/tofu mixture.
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46
Repeat layers (noodles, sauce, remaining cheese/tofu).
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47
Finish with a final layer of noodles and a small amount of sauce.
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48
Repeat above instructions with the 2nd pan.
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49
If storing for OAMC- put the cheese for the top in a ziploc bag and freeze together with the lasagna.
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50
Someone will have to help me with cook times for a frozen lasagna!
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51
Let me know and I will edit the recipe.
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52
To bake: Cover with foil and bake at 375F for 30 minutes.
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53
Remove foil, place reserved cheese on top and bake for an additional 10 minutes or until cheese is melted and beginning to brown.
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54
Cut each pan into 6 slices (3 down, 2 across).
