Vegetarian Lasagna with Tofu and Spinach | RICARDO

Ingredients

• 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
• 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
• 12 lasagna noodles, cooked al dente
• 14 oz (400 g) caciocavallo cheese, grated