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Recipe of the Day
Blueberry Muffins Tops
We bake only the part of the muffin people really love, and stuff it full of juicy blueberries!
Home 
Recipes
Yield: Serves 10. 1 serving each
Recipes
Light Lasagna
| Nutrition Information | |
| Calories: | 249 |
| Total Fat: | 3.1g |
| Saturated Fat: | 1.3g |
| Trans Fat: | 0g |
| Cholesterol: | 12mg |
| Sodium: | 706mg |
| Carbohydrates: | 32g |
| Dietary Fiber: | 2.8g |
| Sugars: | 14.3g |
| Protein: | 23g |
| Vitamin A: | 783iu (15%) |
| Vitamin C: | 7mg (11%) |
| Calcium: | 531mg (53%) |
| Iron: | 2.5mg (13%) |
8 ounce box lasagna noodles
2 26-ounce jars pasta sauce
32 ounces fat-free ricotta cheese
12 ounce box silken tofu
1 tablespoon Italian seasoning
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Place ricotta, tofu and Italian seasoning in a food processor and blend on high speed.
Layer lasagna in this order in a 9 by 12 inch pan:
- sauce - noodles - ricotta filling -
End with sauce on top then sprinkle with mozzarella cheese. Cover the lasagna with foil and bake for one hour in the oven or until heated through and noodles are tender. There is no need to cook the noodles.
Allow lasagna to stand for 5 minutes then cut into 10 cubes and serve hot.
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