||Spinach & Tofu Lasagna
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia
1 box lasagna pasta (regular or whole wheat)
1 pkg of firm tofu (preferably silken type)
1 pkg frozen spinach or large bunch of fresh spinach
1/2 lb fresh tomato, diced
1/2 cup chopped garlic & mix herbs,
1/2 cup chopped fresh basil leafs
1 cup chopped onions
1/2 cup olive oil
6 cups grated mozzarella cheese
salt & pepper to taste
For the Sauce: In a large pot sauté the garlic with olive oil, add chopped onion & diced tomato and cook until mixture is a smooth paste. Add chopped basil, mixed herbs and seasoning to taste. Set aside.
For Pasta: Boil lasagna noodles in salty water and cook until al dente. Defrost or cook frozen spinach, or blanch fresh spinach. Crumble tofu in bowl with seasoning.
For Lasagna: In flat casserole dish, start building layers with noodles, seasoned tofu, pasta sauce & spinach. Repeat until you have three layers, or until all used up. Sprinkle grated cheese on top of built lasagna, and bake in 350F hot oven for about 45 minutes. Bake Lasagna under high heat for five minutes to give color. Cut into pieces and serve hot.
Chef's cooking tip: To peel tomatoes easily & quickly: Drop whole tomatoes in boiling water for five seconds. Carefully remove tomatoes from hot water and drop into ice cold water. The skin should be splitting, making it easy to peel off. Skin will be quickly peeled off without damaging the flesh of the tomato.
Yield: 8 to 10 Servings