Makeover Meatless Lasagna

Name: Makeover Meatless Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings.
Cuisine: Asian Dinners, Asian Recipes, Asian Vegetarian Recipes, Indian Recipes, Italian Dinners, Italian Recipes, Italian Vegetarian Recipes
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 large eggs, lightly beaten; 3 cups Daisy 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

If you've never tried tofu before, this is the best recipe to give it a try. It blends in with all the other ingredients, adding protein without the fat and calories of ground beef. —Mary Lou Moeller, Wooster, Ohio

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 large eggs, lightly beaten
3 cups Daisy 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 5 ingredients; pulse until combined. Drain noodles.
Place 5 noodles into a 13x9-in. baking dish coated with cooking spray, overlapping as needed. Layer with half the tofu mixture, half the sauce and half 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.

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".

Nutrition 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.

Reviews

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Average Rating:

SUSAN

May 18, 2018

It is a nice recipe to start from. The lack of spices makes it very bland and lacking of Italian flavor. I made my own sauce and added 2 tsp Italian seasoning and a 1/2 tsp basil plus 1/2 tsp red pepper flake added additional garlic and some oregano. I did not use the 1/2 cup fresh parsley leaves. I am guessing they are referring to fresh Italian parsley witch can ruin a recipe if you use too much just like tarragon can. That is just my opinion.