Ingredients
| 4 |
medium potatoes |
| 4 |
cups tomato sauce |
| 1 |
tablespoon Italian seasoning |
| 20 |
ounces of firm tofu |
| 1/4 |
cup lemon juice |
| 4 |
teaspoons dried oregano |
| 4 |
teaspoons dried basil |
| 3 |
cloves garlic, minced |
| 8 |
cups spinach |
| 1 |
cup shredded low-fat cheese |
Directions
- Boil, bake, or microwave potatoes and cool for at least 30 minutes.
- Meanwhile, mix tomato sauce with Italian seasoning.
- With a fork, whip tofu, lemon juice, oregano, basil, and garlic until smooth.
- To assemble, cover the bottom of a 9 x 13-inch pan with about 1/3 of the tomato sauce.
- Cover with 2 potatoes, thinly sliced.
- Layer with 1/2 of the tofu mixture, the fresh shredded spinach, 1/3 of the tomato sauce.
- Finish with another layer of potatoes, and the remaining tofu mixture and tomato sauce.
- Top with soy cheese.
- Bake at 375 degrees for 45 minutes.
- Let stand for 15 minutes.
Categories
Potatoes, Main Dish
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