A Message From Our Nutritionist
It’s a little bit more work than a traditional lasagna but it cooks so much quicker and serves up nicely because it’s individually portioned. I used tofu as a substitute for traditional ricotta. Tofu is so versatile and its mild flavour serves as a very good sub to ricotta in this dish.
Prep Time: 15 min
Cook Time: 20 min
Portions: 6 ppl
- Extra Virgin Olive Oil for greasing muffin pan and sautéing spinach
- 1⁄2 block extra firm organic tofu
- 1 egg
- 1 1⁄2 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 1⁄2 cup grated parmesan cheese
- 36 wonton wrappers (3”)
- 1 Cup tomato sauce
- ¾ Cup shredded part skim mozzarella
- 1 clamshell baby organic spinach (150 grams)
- 4 cloves minced roasted garlic
- 1 Tbsp fresh chopped basil
- salt and pepper, to taste
- Preheat the oven to 350 degrees Fahrenheit.
- Grease 12-slot muffin pan with olive oil.
- In a food processor combine tofu, egg, nutritional yeast, lemon juice, salt and pepper. Blend until smooth. Set aside.
- Heat oil in a frying pan, add and wilt baby spinach for 3-4 minutes. Remove from heat and transfer to a bowl.
- Wipe the frying pan clean and add 1 Tbsp olive oil. On low heat roast garlic in oil until slightly brown. Chop and add to wilted spinach.
- To assemble lasagna, place 1 wonton wrapper on the bottom of each muffin tin.
- Layer: tomato sauce, tofu mixture, Parmesan cheese, and spinach/garlic.
- Add a second wonton sheet, tucking in corners. Repeat layering from step #6.
- Top with 3rd wonton sheet and add tomato sauce, basil and mozzarella cheese.
- Bake at 350 degrees for 18-20 minutes. Rest 5 minutes before serving.
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