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Lactose-Free Spinach Lasagna

Name: Lactose-Free Spinach Lasagna
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 12 servings.
Cuisine: Europe, Italian
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 large eggs, lightly beaten; 2 tablespoons dried parsley flakes; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 cups shredded mozzarella-flavored soy cheese; 1 cup shredded cheddar-flavored soy cheese

3 reviews

Test Kitchen Approved

Total Time

Prep: 45 min. Bake: 35 min. + standing

Makes

12 servings

Think you don't like tofu? It tastes just like ricotta cheese in this healthy and fabulous dish. Peggy Kern - Riverside, California

Lactose-Free Spinach Lasagna Recipe photo by Taste of Home

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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 large eggs, lightly beaten
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded mozzarella-flavored soy cheese
1 cup 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 13x9-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.

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 medium-fat meat, 1 starch.

Lactose-Free Spinach Lasagna

Ingredients

Directions

Nutrition Facts

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