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Tofu and spinach lasagna

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Tofu and spinach lasagna

At a glance

Serves:
2
Difficulty:
Easy
Cost per serving::
Económica
Method:
20 min.
Preparation:
30 min.
 
 

Ingredients

    • 500 gr. Fresh Spinach
    • 2 Cloves garlic
    • Sea salt
    • 200 ml. oatmeal cream
    • Nutmeg
    • 300 gr. natural tofu
    • 1 tomato
    • 50 gr. semi mature goat cheese

Method

  1. Wash the Spinach leaves and cook in a saucepan with about an inch of water over a low heat until tender. Remove, let cool and chop.
  2. Peel the garlic and crush in a mortar with a pinch of salt until you have a paste.
  3. Heat one tablespoon of oil in a frying pan and saute the crushed garlic for 30 seconds. Drain and add the Spinach, then stir in the cream. Season with salt and a little grated nutmeg.
  4. Mix well and set aside.
  5. Cut the tofu into 6 slices, add salt and pepper on both sides.
  6. Preheat oven to 200ºC.
  7. Add a layer of two thin slices of tofu to the baking tray and cover with a layer of creamy Spinach. Top with two slices of tofu and continue until you have 3 layers of each ingredient.
  8. Place in the oven for 15 minutes.
  9. Meanwhile cut the tomatoes into cubes and season.
  10. Remove from oven and, before serving, top with tomatoes and strips of goat cheese. Serve.

Comments

  1. monica   25.10.2010

    como se prepara la crema de avena no viene esa informacion en la receta

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