Vegetarian Lasagna with Tofu and Spinach

Ingredients

• Sauce

  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 3 tbsp (45 ml) olive oil
  • 2 bottles (680 ml each) strained tomatoes
  • 1 cup (250 ml) vegetable broth
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes

• Filling

  • ½ lb (225 g) semi-firm tofu, patted dry
  • 1 package (500 g) frozen spinach, defrosted and drained
  • 1 container (300 g) ricotta cheese
  • ¼ cup (20 g) fresh Parmesan cheese, finely grated

• Lasagna

  • 12 lasagna noodles, cooked al dente
  • 14 oz (400 g) caciocavallo cheese, grated
  • ¼ cup (20 g) fresh Parmesan cheese, finely grated