Lower Carb Tofu Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 pound firm tofu1 pound extra lean ground beef1 pound pork Italian sausage1/2 cup onion, chopped5 cloves garlic, minced1 jar (26 oz.) Classico Tomato Alfredo Sauce1 cup mushrooms, sliced1 tablespoon Italian seasoningcrushed red pepper to taste1 package frozen chopped spinachhandful fresh basil leaves1 (15 oz.) container ricotta cheese1 egg1/2 cup Parmesan cheese1 pound mozzarella cheese
Cut the block of tofu into thin slices and place the slices between sheets of paper towels. Try to absorb as much moisture as possible, pressing down on the tofu and changing towels of necessary. These are to be the "lasagna noodles".
Saute the onion and garlic in a little olive oil in the pot you plan to make the sauce in. Add the ground beef and sausage: cook until the pink is gone. Add the jar of sauce, the mushrooms and seasonings. Let this simmer about 20 -30 minutes. Season to taste.
Thaw the spinach and squeeze out the excess moisture. Add the chopped basil to the spinach. Set aside.
Combine the ricotta cheese with the egg and the Parmesan cheese, Set aside.
Now to assemble the lasagna...I use a 12"x8" pan, if you don't have one use a 13"x9'. Pour about 1 cup of sauce in the bottom of the pan. Place 1/2 of the tofu slices on top of the sauce. Cover the tofu slices with 1/2 of the ricotta cheese mixture. Place 1/2 of the spinach/basil mixture on top of the ricotta. Sprinkle some mozzarella cheese over the spinach. Repeat the layering. There should be 2 layers of the tofu, cheese and spinach and 3 layers of sauce. Atop the last layer of sauce sprinkle mozzarella cheese to cover.
Bake at 350F for about 1 hour.
Let set about 10 minutes before cutting.
(Original recipe says it makes 8 servings, but I usually get 12 out of it to keep each serving below 500 calories and 15 grams of carbs.)
Number of Servings: 12
Recipe submitted by SparkPeople user TOPSHELF14.
Saute the onion and garlic in a little olive oil in the pot you plan to make the sauce in. Add the ground beef and sausage: cook until the pink is gone. Add the jar of sauce, the mushrooms and seasonings. Let this simmer about 20 -30 minutes. Season to taste.
Thaw the spinach and squeeze out the excess moisture. Add the chopped basil to the spinach. Set aside.
Combine the ricotta cheese with the egg and the Parmesan cheese, Set aside.
Now to assemble the lasagna...I use a 12"x8" pan, if you don't have one use a 13"x9'. Pour about 1 cup of sauce in the bottom of the pan. Place 1/2 of the tofu slices on top of the sauce. Cover the tofu slices with 1/2 of the ricotta cheese mixture. Place 1/2 of the spinach/basil mixture on top of the ricotta. Sprinkle some mozzarella cheese over the spinach. Repeat the layering. There should be 2 layers of the tofu, cheese and spinach and 3 layers of sauce. Atop the last layer of sauce sprinkle mozzarella cheese to cover.
Bake at 350F for about 1 hour.
Let set about 10 minutes before cutting.
(Original recipe says it makes 8 servings, but I usually get 12 out of it to keep each serving below 500 calories and 15 grams of carbs.)
Number of Servings: 12
Recipe submitted by SparkPeople user TOPSHELF14.
Nutritional Info Amount Per Serving
- Calories: 489.5
- Total Fat: 32.9 g
- Cholesterol: 111.5 mg
- Sodium: 852.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.7 g
- Protein: 33.7 g
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