Runner's World Potato Lasagna
- Number of Servings: 10
Ingredients
6 medium potatoes2 lbs firm tofu1/3 cup lemon juice1 tbsp honey1 tsp salt2 tbsp olive oil4 tsp dried basil1 tsp garlic powder1 qt (4 cups) spaghetti sauce1 cup shredded Italian blend cheese
Boil, steam or microwave potatoes until tender. Chill for at least 30 minutes. In a large bowl, mash tofu with a fork or potato masher. Add lemon juice, honey, salt, oil, basil and garlic poweder. Combine thoroughly and set aside.
When you're ready to assemble the lasagna, peel and slice the potatoes. In a 9"x13" pan, spread a think layer of sauce. Layer half the sliced potatoes on top, then spread half of the tofu mixture over the potatoes, then half the remaining spaghetti sauce onto the tofu. Repeat this layering process with the remaining potatoes, tofu and sauce, then sprinkle mozzarella on top.
Bake in the oven at 350 degrees for 45 to 50 minutes. Let stand 10 minutes before serving.
Serving Size: Makes 10-12 servings
Number of Servings: 10
Recipe submitted by SparkPeople user RITAFITA.
When you're ready to assemble the lasagna, peel and slice the potatoes. In a 9"x13" pan, spread a think layer of sauce. Layer half the sliced potatoes on top, then spread half of the tofu mixture over the potatoes, then half the remaining spaghetti sauce onto the tofu. Repeat this layering process with the remaining potatoes, tofu and sauce, then sprinkle mozzarella on top.
Bake in the oven at 350 degrees for 45 to 50 minutes. Let stand 10 minutes before serving.
Serving Size: Makes 10-12 servings
Number of Servings: 10
Recipe submitted by SparkPeople user RITAFITA.
Nutritional Info Amount Per Serving
- Calories: 277.4
- Total Fat: 13.4 g
- Cholesterol: 8.0 mg
- Sodium: 737.7 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 6.2 g
- Protein: 17.2 g
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