Brown Rice Lasagna With Spinach And Tofu Recipes

BROWN-RICE LASAGNA WITH SPINACH AND TOFU

Steps:

• Preheat oven to 350 degrees. Make the sauce: Put tomatoes, 3 tablespoons water, and 1/2 teaspoon salt into a large pot. Bring to a boil; reduce heat, and simmer, stirring occasionally, until tomatoes break down and sauce thickens, about 1 hour. Remove from heat. Stir in basil. Let cool.
• Bring a large pot of water to a boil. Add pasta; cook until barely tender, about 10 minutes. Drain; rinse. Lay pasta on a clean kitchen towel; loosely cover with plastic wrap, and set aside.
• Heat a large saute pan over medium heat. Coat with cooking spray. Add garlic; cook, stirring occasionally, until softened, about 3 minutes. Add spinach and remaining 1/2 teaspoon salt; cook until wilted, about 2 minutes. Drain; squeeze out any excess liquid. Transfer to a bowl. Stir in parsley. Let cool completely. Meanwhile, pulse pine nuts in a food processor until finely ground. Add tofu, cottage cheese, and pepper; puree.
• Coat an 8-inch square baking dish with cooking spray. Cover bottom with a layer of pasta. Top with 1 1/4 cups sauce, 1 1/4 cups spinach mixture, and 3/4 cup tofu mixture, spreading each layer evenly. Repeat. Top with a layer of pasta; spread with remaining sauce. Sprinkle with Parmesan. Bake until heated through and Parmesan turns golden brown, 35 to 40 minutes. Let cool 10 minutes.

TOFU SPINACH LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside., Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside., Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. , Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.

TOFU LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
• Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
• Bake in preheated oven for 25 to 35 minutes.

SPINACH AND TOFU LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Cook the noodles according to package directions. Drain, set aside and keep warm.
• Saute onion and garlic in the olive oil, adding a little water as needed to keep from sticking. Add one bag of spinach and saute until completely wilted.
• In a very large bowl combine ricotta, tofu, parmesan cheese, garlic salt, oregano, egg, black pepper, parsley and sauted spinach mixture. Mix well.
• Spray a 9x13 inch pan with cooking spray. Arrange a layer of cooked noodles on the bottom and top with 1/3 each of the ricotta mixture, the tomato or alfredo sauce, a handful of uncooked spinach and mozarella cheese. Repeat layers twice more, ending with the sauce and cheese.
• Cover with foil and bake for 40-45 minutes. Remove foil and bake for 10-15 more minutes to brown the cheese.

RICE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add spaghetti sauce and garlic powder.
• Mix rice, eggs, and 1/4 cup Parmesan cheese in a bowl. Mix 2 cups mozzarella cheese, cottage cheese, and 1/4 cup Parmesan cheese in another bowl.
• Spread half the rice mixture in a 3-quart baking dish, followed by half the cheese mixture and half the meat sauce. Repeat layers. Sprinkle remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese over the final layer of meat sauce.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Steps:

• In a large saucepan, stir together rice, water, mushrooms, ginger, garlic, chile, and salt. Bring mixture to a boil; reduce to a simmer. Cover and cook until rice is tender and has absorbed all liquid; 45 to 50 minutes. Remove from heat.
• Gently stir in tofu, and let stand, covered, 15 minutes. Stir in spinach. Cover, and let steam 3 minutes. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.
• Nutrition Information
• (Per Serving)
• Calories: 247
• Saturated Fat: .3g
• Unsaturated Fat: 2.7g
• Cholesterol: 0mg
• Carbohydrates: 44.5g
• Protein: 9g
• Sodium: 283mg
• Fiber: 3.8g

3 CHEESE SPINACH LASAGNA WITH TOFU

Steps:

• Preheat oven to 350°F.
• Bring spaghetti sauce and water to a boil; add next 5 seasonings if desired, and reduce heat to a simmer (sauce should still be a little runny when lasagna is assembled; the uncooked noodles will soak up the extra moisture).
• While sauce is simmering, combine tofu, mozzarella, cottage cheese and parsely in a large mixing bowl and stir.
• Assemble the lasagna as follows: (1) spray the bottom of two 13"x9"x2" casserole pans with PAM and spoon in just enough sauce to cover the bottom (2) Place a layer of noodles on top of the sauce (3) spread 1/4 of the cheese mixture evenly over the noodles in each pan (4) sprinkle 1/4 of the spinach over the cheese (5) pour 1/4 of the sauce evenly over the top.
• Repeat layers ending with sauce, and top with parmesan cheese.
• Cover tightly with aluminum foil, and bake at 350F for 1 hour.

BROWN RICE WITH TOFU, DRIED MUSHROOMS, AND BABY SPINACH

Steps:

• Stir together rice, 3 cups water, the mushrooms, tofu, ginger, garlic, chile, and salt in the bowl of a rice cooker. Cover with lid, and cook until machine switches to the warm setting (about 45 minutes). Let rice stand 15 minutes to finish steaming.
• Stir in spinach. Cover, and let steam 1 minute with machine still on warm. Stir in scallions, cilantro, soy sauce, vinegar, and sesame oil. Serve immediately.