1small bunch fresh basil, roughly chopped(reserve some for sprinkling on top)
One25-ounce jarPaesana Vodka Sauce, divided
One8.8-ounce packageWhole Foods yellow lentil and brown rice lasagne pasta, not boiled
1 ½ - 2cupsfresh spinach leaves
Preheat oven to 400 F. Grease a 9 x 13 baking dish. Set aside.
Mash the silken tofu using a fork in a large mixing bowl. Then, add the cottage cheese, 1 cup of shredded cheese, garlic powder, salt, pepper and basil to bowl. Mix. Add about ¼ of the jar of vodka sauce, and mix well.
Pour some vodka sauce into the bottom of the baking dish (reserve about ¼ of the jar for later). Place four lasagna noodles on top of the sauce (Note: It's okay if the lasagna noodles do not span the entire dish). Layer noodles with half of the cottage cheese mixture, spreading the mixture out in an even layer over the noodles. Then, place spinach leaves on top of the cottage cheese. Next, layer ½ cup shredded cheese on top of the spinach leaves, and top with four more lasagna noodles.
Next, add the remainder of the cottage cheese mixture on top of the lasagna noodles, and spread out evenly. Top with ½ cup shredded cheese. Place four more lasagna noodles on top of the shredded cheese. Pour remaining vodka sauce (~¼ of jar) on top of the pasta, spreading out evenly. Sprinkle on remaining shredded cheese and basil.
Bake lasagna, covered, at 400 F for about 40 minutes, until cheese is completely melted and lasagna is bubbling. (Note: If using foil to cover lasagna, you can lightly grease the foil to prevent the cheese from sticking to it once it melts). Then, uncover lasagna and bake for an additional 10 to 15 minutes, until lasagna reaches desired doneness. Cool lasagna for 15 to 20 minutes before serving to prevent lasagna from falling apart when cut.
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