I know I have a few vegetarian readers. And while lasagna with meat and tomato sauce is my preferred method, every once in a while I feel like playing around with my food. I often add spinach to my lasagna anyway, and adding feta cheese seemed natural. I mixed the feta cheese with cottage cheese, and lightened both cheeses by crumbling a block of drained tofu. Actually, I made this a little over a year ago. But the Greek-inspired flavors of spinach and feta cheese made it a good time as any to finally post the recipe. :)
If you don't want to use tofu, then you can just keep the feta and cottage cheese combo,or replace with ricotta cheese or bechamel sauce. Obviously, the tofu makes this less creamy, but the result is way, way lower in calories and much healthier.
Vegetarian Lasagna with Feta Cheese, Spinach, and Tofu
For a 9-by-14-inch pan, you'll need:
1 package of lasagna noodles
1 4 oz block feta cheese
1 1-lb container small curd cottage cheese
1 block of silken tofu, drained
1/4 cup parmesan cheese
1 large bunch spinach, blanched and drained
1 tsp oregano
I used fresh pasta sheets. If you're using dried pasta, boil and drain. Set aside.
Quickly blanch and drain spinach, squeezing out excess moisture. Set aside.
Pat the block of tofu with paper towels to absorb excess moisture. Add the tofu into a bowl along with crumbled feta cheese, a 1-lb container of small curd cottage cheese, 1/4 cup Parmesan cheese, 1 egg, and 1 tsp oregano. Mix thoroughly.
Start layering the lasagna by adding a thin layer of the cheese mixture on the bottom, then pasta, then spinach. Keep alternating until you use up all the ingredients.
Bake in oven at 350 degrees for half an hour.
Some other lasagna recipes you might like:
Lasagna with Meat Sauce
Pastitsio (Greek "Lasagna")
Vegetarian Lasagna with Broccoli, Kale, and Zucchini
1 year ago today, Four Color Carrot Salad.