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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil lasagna noodles per package instructions, drain and set aside. | 2. If using frozen spinach, thaw in the microwave, then press the water out in a strainer. | 3. Drain the water from the tofu, place into large mixing bowl and mash with a potato masher (until it looks like the texture of ricotta cheese). | 4. Drain the canned tomatoes. | 5. Mix the tofu, spinach, canned tomatoes and italian seasoning. | 6. Preheat oven to 350F and grease a 13x9 baking dish. | 7. Spread mixture of tofu, spinach and tomatoes onto lasagna noodles and roll, then place into the baking dish. | 8. Once all lasagna noodles are in the baking dish, pour desired amount of sauce over the noodles. | 9. Cover dish with foil and bake at 350F for 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	8			-	-	-	-
extra tofu	1	package	firm	387.1	10.27	39.895	20.54
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
spinach	10	ounces		62.3689	11.0563	6.2369	0.8505
italian seasoning	1 1/2	1/2		-	-	-	-
spaghetti sauce	12	ounces		306.18	51.8465	17.1801	3.4360000000000004

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.