Ingredients:
1 teaspoon olive oil
1 onions, chopped
2 -3 garlic cloves, minced or pressed
16 ounces baby spinach
12 ounces tofu, crumbled
26 ounces prepared pasta sauce, divided
2 cups part-skim mozzarella cheese, divided
1 1/2 cups instant brown rice
Directions:
Preheat oven to 350 degrees F.
Heat oil in a heavy pan. Over medium heat, cook onion and garlic until softened and golden brown.
Add spinach to pan. Cover pan to steam until wilted.
Add tofu and one cup pasta sauce.
Spray 9×13-inch baking pan with non-stick spray. Pour remaining pasta sauce into the bottom of the pan. Sprinkle rice over this and top with one cup mozzarella. Next layer is the spinach/tofu mixture, finally topped with remaining one cup of mozzarella.
Bake 30 minutes until bubbly and hot, and the rice is fully cooked.
Servings: 6-8
Time preparation: 15 min.
Time total: 45 min.