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Makeover Meatless Lasagna
If you have never tried tofu before, go for it with this recipe. The tofu 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 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
- 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 5 ingredients; pulse until combined. Drain noodles.
- 3. 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.
- 4. Bake, covered, 35 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before serving.
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.
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