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Lactose-Free Spinach Lasagna (tofu)




Source of Recipe


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Lactose-Free Spinach Lasagna (tofu)

Healthy Cooking June/July 2010
3 reviews rate this recipe 3.7 of 5 stars.
Exchanges
Prep: 45 min. Bake: 35 min. + standing
Yield: 12 servings.

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

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 eggs, lightly beaten
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups (6 ounces) shredded mozzarella-flavored soy cheese
• 1 cup (4 ounces) shredded cheddar-flavored soy cheese

Directions:
1. 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.

2. Meanwhile, cook lasagna noodles according to package directions; drain.

3. In a small bowl, combine the tofu, eggs, parsley, salt and pepper. Place three noodles in the bottom of a 13-in. x 9-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.

4. Cover and bake at 375° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting.

1 piece equals 216 calories, 7 g fat (1 g saturated fat), 35 mg cholesterol, 531 mg sodium, 24 g carbohydrate, 3 g fiber, 14 g protein. ++++ Diabetic Exchanges: 2 vegetable, 1 medium-fat meat, 1 starch