To create a light main course, I took the best elements from a few favorite recipes, including my mom’s lasagna. No one suspects that the creamy filling is actually made with tofu.
—CAROLYN DIANA SCOTTSDALE, AZ
PREP: 25 MIN. • BAKE: 50 MIN. • MAKES: 5 SERVINGS
2 cups meatless spaghetti sauce
1 can (14 1/2 ounces) diced tomatoes, undrained
1/3 cup finely shredded zucchini
1/4 cup finely shredded carrot
1/2 teaspoon Italian seasoning
1 package (12.3 ounces) silken firm tofu
1 cup (8 ounces) 1% cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
10 uncooked manicotti shells
1. Combine spaghetti sauce, tomatoes, zucchini, carrot and Italian seasoning; spread 3/4 cup into a 13-in. x 9-in. baking dish coated with cooking spray.
2. Combine the tofu and cheeses; stuff into uncooked manicotti shells. Place over spaghetti sauce; top with remaining sauce.
3. Cover and bake at 375° for 50-55 minutes or until noodles are tender. Let stand for 5 minutes before serving.
PER SERVING 319 cal., 7 g fat (3 g sat. fat), 16 mg chol., 885 mg sodium, 42 g carb., 4 g fiber, 23 g pro. Diabetic Exchanges: 3 starch, 2 lean meat.