Spinach Mueller's Lasagna Recipe
The ultimate Spinach Mueller's lasagna recipe! This vegetarian lasagna has a special impossibly creamy white sauce that's blanketed throughout the casserole. Here you'll find also melty mozzarella cheese, ricotta cheese, parmesan cheese, and tofu.
Equipment
- 9 x 13-inch Casserole Dish
Ingredients
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 tbsp water
- 1 pint part-skim ricotta cheese
- 1 pound firm tofu crumbled
- ¼ cup parmesan cheese grated
- 1½ pounds fresh spinach washed and chopped
- 2 egg whites beaten
- ¼ tsp ground black pepper
- salt to taste
- 2½ tbsp fresh parsley chopped
- 8 lasagna noodles
- 6 oz mozzarella cheese shredded
White Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- 2 cups slim milk
- 1½ cups mozzarella cheese shredded
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Cook the noodles according to the package directions. Drain.
- Saute the onion and garlic in the olive oil, adding water as needed to keep them from sticking.
- Chop the spinach then add to the onion and garlic mixture and keep sauteing until it's well done. Drain.
- Combine the ricotta cheese, tofu, Parmesan Cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
White Sauce
- Melt butter in a large saucepan; stir in the flour, salt, and black pepper until blended.
- Gradually add milk. Bring to a boil. Cook and stir until thickened, about 2 minutes.
- Remove from the heat and stir in the mozzarella cheese; set aside.
Assemble the Spinach Lasagna
- Spray a 9 x 13-inch casserole dish with cooking spray.
- Spread ½ cup of white sauce.
- Arrange a layer of cooked noodles on top of the white sauce.
- Top with ⅓ each of the ricotta mixture, ⅓ the mozzarella, and white sauce.
- Repeat layers twice more, ending with the white sauce. Cover with foil.
- Cover with foil and bake for 40 minutes. Remove the foil and bake for 10 to 15 more minutes.