Lactose-Free Spinach Lasagna
TOTAL TIME: Prep: 45 min. Bake: 35 min. + standing
YIELD: 12 servings.
Think you don't like tofu? It tastes just like ricotta cheese in this healthy and fabulous dish.
Peggy Kern - Riverside, California
Ingredients
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1-3/4 cups sliced fresh mushrooms
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1/4 cup chopped onion
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1 tablespoon olive oil
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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2 garlic cloves, minced
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 can (8 ounces) tomato sauce
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1 can (6 ounces) tomato paste
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2 tablespoons minced fresh basil or 2 teaspoons dried basil
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1 teaspoon dried marjoram
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9 uncooked lasagna noodles
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1 package (14 ounces) firm tofu, drained and cubed
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2 large eggs, lightly beaten
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2 tablespoons dried parsley flakes
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1-1/2 cups shredded mozzarella-flavored soy cheese
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1 cup shredded cheddar-flavored soy cheese
Directions
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1.
In a large nonstick skillet, 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 dried marjoram. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally.
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2.
Meanwhile, cook lasagna noodles according to package directions; drain.
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3.
In a small bowl, combine the tofu, eggs, parsley, salt and pepper. Place 3 noodles in the bottom of a 13x9-in. baking dish coated with cooking spray. Layer with half 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.
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4.
Cover and bake at 375° until heated through, 35-40 minutes. Let stand for 10 minutes before cutting.
Nutrition 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 starch, 1 medium-fat meat.
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