Tofu-Pesto Lasagna

From: 4 Blood Types, 4 Diets, Eat Right 4 Your Type by Dr. Peter D’Adamo,1996, ISBN# 0-399-14255-X

1 lb. soft tofu, mashed with 2 Tbsp. olive oil
1 cup shredded part-skim mozzarella cheese or part–skimmed ricotta or goat mozzarella
1 organic egg (optional)
2 packages frozen, chopped spinach or fresh cut-up spinach
1 tsp. salt
4 cups pesto sauce (you may use less)
9 rice (gluten free) or spelt (contains gluten) lasagna noodles, cooked
1 cup water

Mix tofu and cheese with egg, spinach and seasonings. Layer 1 cup sauce in a
9 x 13 inch baking dish. Layer noodles, then some of the cheese mixture, then sauce. Repeat, and finish with noodles and sauce on top. Bake in oven at 350° F for 30 – 45 minutes or until done. Makes 4-6 servings.

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