Pesto Spinach Lasagna by A Year of Slow Cooking
(with some healthy modifications)
- 1 (26-ounce) jar prepared pasta sauce
- 6 whole wheat lasagna noodles
- 1 (11-ounce) container pesto
- 1 (12-ounce) package of soft tofu, crumbled up
- 1 (12-ounce) bag baby spinach
- 1 cup grated Parmesan cheese
- 8 ounces shredded Mozzarella cheese
- 1/4 cup water
- Each layer will use 1/4 of the ingredients for a total of 4 layers.
- Use a 4 quart slow cooker. Add 1/2 cup of pasta sauce into the bottom of your cooker and swirl it around. Add a layer of uncooked, broken lasagna noodles. Add 1/4 of the tofu and pesto. Add a handful or two of baby spinach, and top with a layer of Parmesan and mozzarella cheeses.
- Repeat 3 more times until you’ve run out of ingredients. The spinach is fluffy, so you’re going to have to squish it down to make it all fit.
- Add 1/4 cup of water into the empty pasta sauce jar and close and shake. Pour this saucy water over the top of everything.
- Cover up and cook on low for 4-6 hours. You’ll know it’s done when the top layer begins to brown and the cheese is melted and bubbly. It will also pull a bit away from the sides. Taste-test a noodle to check texture.
- Uncover, and let it sit for 10 to 15 minutes before serving.