Makeover Meatless Lasagna Recipe

Makeover Meatless Lasagna Recipe
Makeover Meatless Lasagna Recipe photo by Taste of Home
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Makeover Meatless Lasagna Recipe

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—Mary Lou Moeller, Wooster, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + standing

Ingredients

  • 10 uncooked whole wheat lasagna noodles
  • 1-1/2 cups sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (12 ounces) tomato paste
  • 1 package (14 ounces) firm tofu, drained and cubed
  • 2 eggs, lightly beaten
  • 3 cups (24 ounces) 2% cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup packed fresh parsley leaves
  • 1/2 teaspoon pepper
  • 2 cups shredded part-skim mozzarella cheese, divided

Directions

Preheat oven to 375°. Cook noodles according to package directions for al dente. Meanwhile, in a large saucepan, cook mushrooms and onion over medium heat until tender. Add garlic; cook 1 minute. Add tomatoes and tomato paste; cook and stir until heated through.
Pulse tofu in a food processor until smooth. Add next five ingredients; pulse until combined. Drain noodles.
Place five noodles into a 13x9-in. baking dish coated with cooking spray, overlapping as needed. Layer with half of the tofu mixture, half of the sauce and half of the mozzarella. Top with remaining noodles, tofu mixture and sauce.
Bake, covered, 35 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before serving. Yield: 12 servings.

Test Kitchen Tips
  • If you don't tell your guests, they'll never know there is tofu in this. Pureed with cottage cheese, it has a very similar taste and texture to ricotta.
  • There are many types of tofu on the market so you'll want to make sure to pick up one marked "firm" and not "soft".
  • Originally published as Makeover Meatless Lasagna in Taste of Home Christmas Annual Annual 2018

    Nutritional Facts

    1 piece: 258 calories, 9g fat (4g saturated fat), 48mg cholesterol, 498mg sodium, 26g carbohydrate (9g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.

    • 10 uncooked whole wheat lasagna noodles
    • 1-1/2 cups sliced fresh mushrooms
    • 1/4 cup chopped onion
    • 2 garlic cloves, minced
    • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
    • 1 can (12 ounces) tomato paste
    • 1 package (14 ounces) firm tofu, drained and cubed
    • 2 eggs, lightly beaten
    • 3 cups (24 ounces) 2% cottage cheese
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup packed fresh parsley leaves
    • 1/2 teaspoon pepper
    • 2 cups shredded part-skim mozzarella cheese, divided
    1. Preheat oven to 375°. Cook noodles according to package directions for al dente. Meanwhile, in a large saucepan, cook mushrooms and onion over medium heat until tender. Add garlic; cook 1 minute. Add tomatoes and tomato paste; cook and stir until heated through.
    2. Pulse tofu in a food processor until smooth. Add next five ingredients; pulse until combined. Drain noodles.
    3. Place five noodles into a 13x9-in. baking dish coated with cooking spray, overlapping as needed. Layer with half of the tofu mixture, half of the sauce and half of the mozzarella. Top with remaining noodles, tofu mixture and sauce.
    4. Bake, covered, 35 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before serving. Yield: 12 servings.

    Test Kitchen Tips
  • If you don't tell your guests, they'll never know there is tofu in this. Pureed with cottage cheese, it has a very similar taste and texture to ricotta.
  • There are many types of tofu on the market so you'll want to make sure to pick up one marked "firm" and not "soft".
  • Originally published as Makeover Meatless Lasagna in Taste of Home Christmas Annual Annual 2018

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