Light Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
9-12 lasagna noodles, cooked (or use the kind you don't have to cook first, just add some extra water to the sauce) 1/2 lb extra lean ground beef, browned and drained 1 (27 ounce) jar prepared pasta sauce 1 (14 ounce) can stewed tomatoes 8 ounces fat-free ricotta cheese 8 ounces low-fat firm tofu 2 cups grated lowfat mozzarella cheese 1/4 cup grated parmesan cheese 2 minced garlic cloves 1 tablespoon dried basil 2 teaspoons dried oregano 1/4 teaspoon black pepper
Preheat oven to 350 degrees.
In a large mixing bowl, thoroughly combine tofu, ricotta, and herbs. Set aside.
In another bowl, combine pasta sauce, stewed tomatoes and ground beef.
Lightly spray a 13 x 9 inch baking dish with nonstick coating. Place 3-4 noodles in the bottom. Spread with one-third of the cheese mixture and top with one third of the tomato sauce mixture. Sprinkle with one-third of the mozarella. Repeat, creating two more layers. Top with parmesan cheese.
Bake at 350 degrees for 1 hour. Let stand 10 minutes before serving.
Yields: 12 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MZMARGO.
In a large mixing bowl, thoroughly combine tofu, ricotta, and herbs. Set aside.
In another bowl, combine pasta sauce, stewed tomatoes and ground beef.
Lightly spray a 13 x 9 inch baking dish with nonstick coating. Place 3-4 noodles in the bottom. Spread with one-third of the cheese mixture and top with one third of the tomato sauce mixture. Sprinkle with one-third of the mozarella. Repeat, creating two more layers. Top with parmesan cheese.
Bake at 350 degrees for 1 hour. Let stand 10 minutes before serving.
Yields: 12 servings
Number of Servings: 1
Recipe submitted by SparkPeople user MZMARGO.
Nutritional Info Amount Per Serving
- Calories: 66.3
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 563.6 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.6 g
- Protein: 2.3 g
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