Tofu Spinach Lasagna

Tofu Spinach Lasagna
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 193.0
  • Total Fat: 6.2 g
  • Cholesterol: 11.3 mg
  • Sodium: 738.1 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 15.5 g

View full nutritional breakdown of Tofu Spinach Lasagna calories by ingredient
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Introduction

No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia. No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.
Number of Servings: 12

Ingredients

    9 lasagna noodles
    1 medium onion, chopped
    3 garlic cloves, minced
    1 tablespoon olive oil
    2 cups sliced fresh mushrooms
    1 package (14 ounces) firm tofu
    1 carton (15 ounces) fat free ricotta cheese
    1/2 cup minced fresh parsley
    1 teaspoon salt, divided
    2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
    1-3/4 cups marinara or meatless spaghetti sauce (I used an entire can)
    1 cup (4 ounces) shredded fat free mozzarella cheese
    1/3 cup shredded asiago cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside.

Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth.

Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside.

Drain noodles. Spread half of the marinara sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture.

Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses.

Bake, uncovered, at 350 for 30-35 minutes or until heated
through and cheese is melted. Let stand for 10 minutes before cutting.

Yield: 12 servings.



Serving Size:12

Number of Servings: 12

Recipe submitted by SparkPeople user SLB7956.

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