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Lactose-Free Spinach Lasagna

Lactose-Free Spinach Lasagna
Think you don't like tofu? It tastes just like ricotta cheese in this healthy and fabulous dish. Peggy Kern - Riverside, California
12 ServingsPrep: 45 min. Bake: 35 min. + standing

Ingredients

  • 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

Directions

  • 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
© Taste of Home 2013

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Lactose-Free Spinach Lasagna (continued)

Directions (continued)

  • paste, basil and marjoram. Bring to a boil. Reduce heat; cover and
  • simmer for 15 minutes, stirring occasionally.
  • Meanwhile, cook lasagna noodles according to package directions;
  • drain.
  • 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 noodles and spinach mixture; sprinkle with remaining
  • cheeses.
  • Cover and bake at 375° for 35-40 minutes or until heated through.
  • Let stand for 10 minutes before cutting. Yield: 12 servings.
Nutrition Facts: 1 piece equals 216 calories, 7 g fat (1 g saturated fat), 35 mg cholesterol, 531 mg sodium, 24 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat, 1 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013