10 ounces lasagna noodles, cooked without salt or fat
1 tablespoon olive oil
1 cup thinly sliced leeks
4 cloves garlic, minced
1 pound mushrooms, and combination of portobello, cremini, button, shiitake
4 cups fresh spinach, baby spinach works best
12 ounces tofu, firm, drained
2 tablespoons lemon juice, freshly squeezed
1 1/2 teaspoons sea salt
1/4 cup flour
2 1/2 cups soy milk, plain
3 ounces parmesan cheese, soy or dairy, grated
1/2 cup mozzarella cheese, part skim milk, shredded
Preheat oven to 400 degrees. Lightly coat a 13″x9″ pan with cooking spray. Set aside.
Heat the olive oil in a large saute pan. Add the leeks, garlic and mushrooms, and saute until tender – about 8 minutes. Add the spinach, cover with a lid, and continue to cook until the spinach is wilted – about two more minutes.
In a food process or blender, combine the tofu, lemon juice, 1 1/2 tsp sea salt, and dash nutmeg and blend until the tofu is smooth. Set aside.
Meanwhile, prepare the bechamel sauce by placing the flour in a sauce pan. Over low heat gradually whisk in the soy milk. Raise the heat, bring the sauce to a boil and cook for five minutes – stir constantly. Remove from heat and stir in the parmesan cheese and the tofu mixture.
Spread 1 cup of the bechamel sauce on the bottom of the prepared pan. Arrange a single layer of cooked lasagna noodles on the bottom of the pan. Top with half of the mushroom-spinach filling. Spread half of the remaining bechamel sauce over the mushrooms. Next, arrange the second layer of noodles. Top with the rest of the mushroom mixture. Arrange the final layer of noodles, then top with the remaining bechamel sauce.
Cover and bake for 25 minutes. Remove from the oven, uncover and add the mozzarella cheese to the top of the lasagna. Return to the oven (uncovered) and continue to bake until the cheese is melted and light golden – about 15 minutes.
Allow to sit for 10 minutes before serving.
Nutritional Analysis per Serving:
Fat: 8 grams total, 3 saturated
Cholesterol: 10 mg
Protein: 15 grams
Total Carbs: 29