Vegetable Lasagna

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped DOLE® Onion
• 1 package (8 ounces) sliced DOLE® Mushrooms
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 bag (16 ounces) frozen spinach, thawed
• 2 packages (12 ounces each) soft silken tofu, drained
• 4 teaspoons minced garlic
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 1/2 cups DOLE® Shredded Carrots
• 1 cup shredded part-skim mozzarella (4 ounces)
• 1 box (9 ounces) no-boil lasagna noodles

Directions

1. Preheat the oven to 350°F. 

2. Warm the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes until it begins to soften. Add the mushrooms, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Continue cooking for 5 minutes or until mushrooms have browned. Remove from heat. Squeeze as much water from the spinach as possible and scatter over the mushroom mixture. Set aside. 
3. Mash the tofu with the back of a fork in a medium bowl. Add 1 teaspoon of garlic and the remaining 1/4 teaspoon of salt and pepper. Stir until well combined. Set aside. 
4. Open the can of tomatoes and add the remaining garlic and the oregano. Stir until well combined. 
5. Layer 1 cup of the tomato mixture in the bottom of a 9 x 13 baking dish. Layer three noodles, side-by-side, on top. Spread 1 cup of the tofu mixture over the noodles, followed by 1/2 cup of carrots, 1/3 of the filling, 1/3 of the spinach mixture and 1/4 of the remaining sauce. Repeat 2 more times, followed by a final layer of noodles, remaining sauce and cheese. Cover with foil and bake for 45 minutes. Uncover and bake another 15 minutes. Let stand 10 minutes before serving.