Four Cheese Tofu Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Tbsp Salted Butter3 Cloves minced or crushed garlic4 Tbsp flour2 1/2 cups non fat milk (skim)1 (12.3 oz) block silken firm tofu, divided8 oz Parmesan cheese8 oz Fat Free Ricotta Cheese6 oz cream cheese2 tsp dried crushed rosemary, or chopped fresh8 oz Lasagna noodles
1. Preheat oven to 375 degrees.
2. Melt butter in a large saucepan. Add garlic; saute 2 minutes. Stir in flour, whisk well, and cook 2 minutes. Add milk, whisking vigorously. Cook 3 minutes or until thick. Add half of tofu, whisk well.
3. In a small bowl combine remaining tofu, cheeses and rosemary; stir well ( I used my hands). Spread 1 cup sauce in a 13 x 9 inch baking dish. Place a layer of noodles and a layer of cheese mixture over sauce; repeat layering ending with sauce. Cover and bake 30 minute3s. Uncover and bake 5 minutes or until browned.
Serves 8. Cut pan into 8 equal servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MNTAYLORJP.
2. Melt butter in a large saucepan. Add garlic; saute 2 minutes. Stir in flour, whisk well, and cook 2 minutes. Add milk, whisking vigorously. Cook 3 minutes or until thick. Add half of tofu, whisk well.
3. In a small bowl combine remaining tofu, cheeses and rosemary; stir well ( I used my hands). Spread 1 cup sauce in a 13 x 9 inch baking dish. Place a layer of noodles and a layer of cheese mixture over sauce; repeat layering ending with sauce. Cover and bake 30 minute3s. Uncover and bake 5 minutes or until browned.
Serves 8. Cut pan into 8 equal servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MNTAYLORJP.
Nutritional Info Amount Per Serving
- Calories: 444.7
- Total Fat: 25.9 g
- Cholesterol: 67.6 mg
- Sodium: 707.6 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 2.1 g
- Protein: 28.5 g
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