Tofu-Pesto Lasagna


3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 327.3
  • Total Fat: 19.2 g
  • Cholesterol: 16.7 mg
  • Sodium: 1,001.4 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 17.0 g

View full nutritional breakdown of Tofu-Pesto Lasagna calories by ingredient


Introduction

"Type A" Recipe, Vegetarian. I switched out some things for lower fat, lower calorie ingredients. "Type A" Recipe, Vegetarian. I switched out some things for lower fat, lower calorie ingredients.
Number of Servings: 6

Ingredients

    1/2 pound soft tofu, mashed with Tbsp olive oil

    1 cup shredded fat-free mozzarella cheese

    1/4 cup egg beaters or egg substitute

    2 10oz packages of fresh or frozen spinach

    1 tsp salt

    1 tsp oregano

    1 cup pesto sauce (there's a great "Simple Pesto Sauce" recipe on SparkRecipes

    9 rice or spelt lasagna noodles, cooked

    1 cup water

Directions

1. Mix tofu and cheese with egg beaters, spinach and seasonings. Layer 1/4 cup sauce in 9 x 13 baking dish. Layer noodles, then cheese mixture, then sauce. Repeat, and finish with noodles and sauce on top.

2. Bake in oven at 350 degress for 30 to 45 min or until done.

Makes 4 to 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DEADEENA.

Member Ratings For This Recipe


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    Good
    1 of 1 people found this review helpful
    This was tasty and I'd make it again even though it was a bit of work to make. The cheese mixture was missing some substance - I would maybe add low-fat cottage cheese next time. I also found it odd with no cheese on top, so with cottage cheese inside I'd save some of the mozzarella for that. - 6/15/10