LASAGNA with RICOTTA CHEEZE

LASAGNA with RICOTTA CHEEZE

Oil a 9 x 13-inch baking dish

Preheat oven to 350 degrees

Preparation time: 30 minutes

Yield: 16 servings

6-cups marinara sauce (homemade or purchased)

1-bag (16 ounce) organic frozen spinach, thawed and extra water squeezed out

1-pound organic whole-wheat lasagna noodles

1 recipe ricotta cheeze

Use a 9 x 13-inch baking pan or 2-9-inch squares.  If you make two, freeze one and serve the other.  This is fast and easy if you make the sauce and cheeze the day before. Have all the ingredients lined up and ready to assemble. 

Place a small amount of sauce on the bottom of the pan.  Place 3 or 4 uncooked noodles over the sauce.  Break the noodles to fit.  Scatter 1/4 of the ricotta cheeze and spinach over the noodles.   Add another layer of noodles, sauce, cheeze, and spinach.  Repeat 2 or 3 more times ending with sauce. 

In each corner of the pan, add ¼-cup of boiling water.  If making two pans, put 1/8-cup of boiling water in each corner. 

Cover the baking pan with aluminum foil.  Bake at 350 degrees for 50 minutes.  Remove from the oven and let set for 10 minutes before serving. 

RICOTTA CHEEZE

Preparation time: 5 minutes

Yield: 3-cups

2 cups (14 ounces) firm tofu

1/3-cup tahini

¼-cup soy sauce

2-tablespoons lemon juice

¾-cup water

Measure out all the ingredients and place in a large bowl.  Mash and mix the tofu and ingredients with your hands until it looks like ricotta.