Brown Rice Lasagna with Spinach and Tofu - Restaurant Association of Nova Scotia

Name: Brown Rice Lasagna with Spinach and Tofu - Restaurant Association of Nova Scotia
Ingredients: 4 pounds cherry tomatoes, quartered; 1 teaspoon coarse salt; 1 cup thinly sliced fresh basil; 10 ounces brown-rice lasagna noodles; Vegetable-oil cooking spray; 6 garlic cloves, minced; 1 pound baby spinach, coarsely chopped; 2 tablespoons coarsely chopped fresh flat-leaf parsley; 2 tablespoons pine nuts, toasted; 8 ounces extra-firm tofu, drained, pressed between paper towels about 1 minute, and cut into 1-inch cubes; 8 ounces nonfat small-curd cottage cheese; 1/4 teaspoon freshly ground pepper; 1 ounce Parmesan cheese, finely grated

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Experience a gluten-free twist on classic lasagna with brown rice noodles, creamy tofu, and fresh spinach in this healthy and delicious meal.

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Ingredients

4 pounds cherry tomatoes, quartered
1 teaspoon coarse salt
1 cup thinly sliced fresh basil
10 ounces brown-rice lasagna noodles
Vegetable-oil cooking spray
6 garlic cloves, minced
1 pound baby spinach, coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons pine nuts, toasted
8 ounces extra-firm tofu, drained, pressed between paper towels about 1 minute, and cut into 1-inch cubes
8 ounces nonfat small-curd cottage cheese
1/4 teaspoon freshly ground pepper
1 ounce Parmesan cheese, finely grated