Garden Fresh Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 no-bake lasagna noodles (I used Barilla, but you might need to use more than 6 if you use another brand. You need two layers of noodles.)1 large tomato1/2 green pepper1 small onion 1 eggplant 1 medium zucchini1 cup spaghetti sauce3 garlic cloves salt and pepper to tastehandful of basil leaves (about 15)1 t oregano 1 egg1 package silken tofu**8 T parmesan cheese **Tofu provides a creamy base for the lasagna. If you don't have tofu on hand or don't like it, swap 1 cup lowfat ricotta cheese (not included in the nutritional info; with ricotta the dish has 243 calories per serv ing and 7.6 grams of fat.)
Makes 6 large servings.
Preheat oven to 400 degrees Fahenreheit.
Slice tomato, onion, eggplant, and zucchini using a mandoline. (If you do not have a mandoline, just slice vegetables thinly.) Core green pepper, remove seeds and slice half of it.
Set vegetables aside.
Chop basil and garlic. Mash tofu in a bowl with basil, garlic, a bit of salt and pepper, oregano, egg, and half the parmesan cheese. Mix well.
Spray 9x13 baking dish. Place a layer of eggplant in the bottom of the dish (about 9 slices). Cover with a layer of zucchini, a layer of onions, a few green pepper rings and the tomato. Top with lasagna noodles. Spread half of tofu-egg mixture over noodles, then repeat layers of eggplant, zucchini, onions and peppers. Top with another layer of noddles, then spaghetti sauce. Carefully spread remaining tofu mixture over the top, then sprinkle with remaining parmesan. Cover with aluminum foil or a baking sheet and bake for 45 minutes.
Serves 6.
Preheat oven to 400 degrees Fahenreheit.
Slice tomato, onion, eggplant, and zucchini using a mandoline. (If you do not have a mandoline, just slice vegetables thinly.) Core green pepper, remove seeds and slice half of it.
Set vegetables aside.
Chop basil and garlic. Mash tofu in a bowl with basil, garlic, a bit of salt and pepper, oregano, egg, and half the parmesan cheese. Mix well.
Spray 9x13 baking dish. Place a layer of eggplant in the bottom of the dish (about 9 slices). Cover with a layer of zucchini, a layer of onions, a few green pepper rings and the tomato. Top with lasagna noodles. Spread half of tofu-egg mixture over noodles, then repeat layers of eggplant, zucchini, onions and peppers. Top with another layer of noddles, then spaghetti sauce. Carefully spread remaining tofu mixture over the top, then sprinkle with remaining parmesan. Cover with aluminum foil or a baking sheet and bake for 45 minutes.
Serves 6.
Nutritional Info Amount Per Serving
- Calories: 212.1
- Total Fat: 5.2 g
- Cholesterol: 36.3 mg
- Sodium: 538.6 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 5.4 g
- Protein: 12.1 g
Member Reviews
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ROOSTER5
I was intimidated by the tofu which I had never prepared before but it was great. I mistakenly bought firm tofu and it crumbled just like ricotta cheese we had family over and didn't tell them it had tofu and no one seemed to notice or care. We also added some broccoli and spinach ours! - 6/2/10
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THEGORGESBLONDE
I'm curious that the picture shows a top layer of spaghetti sauce, while the recipe has a tofu layer on top, with the remaining Parmesan. I should think it would be pretty challenging to spread the tofu mixture over a layer of spaghetti sauce on the last layer as the recipe suggests. - 8/11/12