Tofu and chicken lasagna with mushroom sauce
Tofu and chicken lasagna with mushroom sauce
1 box Del Monte Creamy Mushroom Soup
4 pcs lasagna
1 box tofu
1/2 onion (diced)
1/2 pack spinach
80g chicken
40g shredded mozzarella
A pinch of black pepper
Mash the tofu with a fork. Cook the chicken and shred it. Blanch the spinach until soft, drain and set aside.
Heat oil in a wok over medium-high heat, fry the onion until it turn soft, add in mushroom soup, spinach, a small amount of shredded cheese and black pepper, cook until thickened.
Pour the sauce into a greased baking tray, then spread a piece of lasagna. Add in the sauce, tofu, and chicken accordingly.
Repeat step 3 four times, and lastly spread the sauce on top, then sprinkle with the remaining shredded cheese.
Preheat the oven and bake at 200 degrees for 20-30 minutes, and serve.
The texture of mashed tofu tastes as smooth as melted cheese. It can replace part of the cheese, greatly reduce calories of the dish. Moreover, it is rich in protein and calcium too.
The sauce should cover the lasagna in order to keep the surface moist.