Preparation:
1. Peel and thinly slice sweet potatoes. Lightly steam spinach; drain and set aside.
2. FILLING: Drain the tofu slightly but don't squeeze out the water. Place it with ricotta in the container of a blender or food processor and blend till smooth. Transfer to a bowl and add oregano, basil, parsley, and garlic; mix well.
3. ASSEMBLE the lasagna in a 9 x 13 inch baking pan. Spread a thin layer of sauce in the bottom. Cover with a layer of potato slices (first third). Spread half the tofu-ricotta filling over potato. Cover with
one-third (about 10oz) of the remaining sauce; sprinkle with half the mozzarella. Layer with all the spinach. Continue to layer remaining ingredients, end with sauce; then sprinkle with wheat germ. Bake 45 minutes at 375F/190C. Let stand 10 minutes before serving.
Variation: chop spinach and add it to the cheese filling |
