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Ingredients
- 9 lasagna noodles
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 2 cups sliced fresh mushrooms
- 1 package (14 ounces) firm tofu
- 1 carton (15 ounces) part-skim ricotta cheese
- 1/2 cup minced fresh parsley
- 1 teaspoon salt, divided
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1-3/4 cups marinara or meatless spaghetti sauce
- 1 cup shredded part-skim mozzarella cheese
- 1/3 cup shredded Parmesan cheese
Directions
- 1. Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside.
- 2. Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside.
- 3. Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses.
- 4. Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 227 calories, 8g fat (4g saturated fat), 18mg cholesterol, 429mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.
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