If you think you don’t like tofu, you simply must give it a try in this lasagna.
—PEGGY KERN RIVERSIDE, CA
PREP: 45 MIN. • BAKE: 35 MIN. + STANDING • MAKES: 12 SERVINGS
1 3/4 cups sliced fresh mushrooms
1/4 cup chopped onion
1 tablespoon olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon dried marjoram
9 uncooked lasagna noodles
1 package (14 ounces) firm tofu, drained and cubed
2 eggs, lightly beaten
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups (6 ounces) shredded mozzarella-flavored soy cheese
1 cup (4 ounces) shredded cheddar-flavored soy cheese
1. In a large nonstick skillet coated with cooking spray, saute mushrooms and onion in oil until tender. Add spinach and garlic; cook 2 minutes longer. Stir in the tomatoes, tomato sauce, tomato paste, basil and marjoram. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally.
2. Meanwhile, cook lasagna noodles according to package directions; drain.
3. In a small bowl, combine the tofu, eggs, parsley, salt and pepper. Place three noodles in the bottom of a 13-in. x 9-in. baking dish coated with cooking spray. Layer with half of the tofu mixture, 1 1/2 cups spinach mixture, 1/2 cup mozzarella-flavored soy cheese and 1/3 cup cheddar-flavored soy cheese. Repeat layers. Top with remaining the noodles and spinach mixture; sprinkle with the remaining cheeses.
4. Cover and bake at 375° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.
PER SERVING 1 piece equals 216 cal., 7 g fat (1 g sat. fat), 35 mg chol., 531 mg sodium, 24 g carb., 3 g fiber, 14 g pro. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat, 1 starch.