Spinach Feta Lasagna

Spinach feta lasagna with tofu

35 grams of protein in one serving Easy weeknight dinner


Lasagna noodles Milk or plant milk Onion Garlic Spinach. Butter Flour Thyme Dried jalapeno White pepper Nutmeg

1.Rinse the fresh spinach and boil it for one minute. Then drain the water and set aside.


2. Chop with scissors or a knife if your spinach leaves are very large.

3. Chop the onion.  Press in the peeled garlic cloves, and add the spices.

4. Fry the onions in a skillet on medium heat until translucent.

5. Add in crumbled feta cheese, crumbled tofu, and spinach. Stir to mix.

6. In a saucepan over medium heat, melt the butter. Add the flour and constantly whisk until the mixture is smooth.

7. Gradually pour in the milk, constantly mixing to prevent lumps from forming. Cook until the sauce has thickened. Stir in the nutmeg and white pepper.

8. Spread a thin layer of the white sauce on the bottom. Arrange a layer of lasagna noodles on top of the sauce, then spread half of the veggie mix over the noodles.

9. Make another layer with lasagna noodles. Add the rest of the veggie mix on top, and add 1 cup of white sauce.

10. Top with a final layer of noodles and cover with the remaining white sauce. Sprinkle crumbled feta cheese over the top.

11. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 15 minutes until the cheese is golden brown and the lasagna is bubbling. Let cool for 10 minutes before serving.

Top with herbs for color.