Lactose-Free Spinach Lasagna Recipe

3.5 3 4
Lactose-Free Spinach Lasagna Recipe
Lactose-Free Spinach Lasagna Recipe photo by Taste of Home
Publisher Photo

Lactose-Free Spinach Lasagna Recipe

Read Reviews
3.5 3 4
Publisher Photo
Think you don't like tofu? It tastes just like ricotta cheese in this healthy and fabulous dish. Peggy Kern - Riverside, California
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Lactose-Free Spinach Lasagna in Healthy Cooking June/July 2010, p19

Nutritional Facts

1 piece: 216 calories, 7g fat (1g saturated fat), 35mg cholesterol, 531mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat, 1 starch.

  • 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 noodles and spinach mixture; sprinkle with remaining cheeses.
  4. Cover and bake at 375° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 12 servings.
Originally published as Lactose-Free Spinach Lasagna in Healthy Cooking June/July 2010, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLactose-Free Spinach Lasagna

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
abom37 User ID: 8077649 173173
Reviewed Nov. 5, 2014

"Recipe is great, sorry I just had to make an account to point out the fact that eph467 has made an incredibly ignorant remark. First of all the recipe says LACTOSE free not dairy free. Sorry if your child isn't having any, but that doesn't give you the right to give it 1 star."

MY REVIEW
RachelE User ID: 1320859 173270
Reviewed Oct. 22, 2011

"Pretty good recipe. Very flavorful and fresh-tasting. The tofu was not exactly like ricotta, but not bad. The cheddar really added to the flavor. My husband liked it, and he is rather picky at times. He does not mind tofu, though. Kids didn't like much because they are not big on tomatoes, and this doesn't really make a "sauce", just pieces of tomatoes."

MY REVIEW
deannarey134 User ID: 5332704 190092
Reviewed Aug. 1, 2011

"I thought this was a great recipe and my husband who is lactose intolerant loved it. It's not often we find a substitue to some of his favorite foods, but this one was fabulous!"

Loading Image