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Recipes
Yield: Serves 10. 1 serving each
Recipes
Vegetarian Lasagna
| Nutrition Information | |
| Calories: | 354 |
| Total Fat: | 5.2g |
| Saturated Fat: | 2g |
| Trans Fat: | 0g |
| Cholesterol: | 15mg |
| Sodium: | 525mg |
| Carbohydrates: | 50.2g |
| Dietary Fiber: | 3.6g |
| Sugars: | 15.9g |
| Protein: | 25.3g |
| Vitamin A: | 742.8iu (14%) |
| Vitamin C: | 10.4mg (17%) |
| Calcium: | 524mg (52%) |
| Iron: | 3.1mg (17%) |
32 ounces fat-free ricotta cheese
12 ounces silken tofu
1 Tbsp Italian seasoning
16 ounces lasagna noodles
1 cup sliced mushrooms
1 teaspoon olive oil
2 26-ounce jars low-sodium pasta sauce
3 tablespoons grated parmesan cheese
1/2 cup shredded light mozzarella cheese
Directions:
Preheat oven to 350 ºF. Place ricotta, tofu and Italian seasoning in a food processor and blend on high speed.
Heat oil in saucepan and saute onions and mushrooms. Add the sauce and bring to a boil.
Layer lasagna in this order in a 9" by 12" pan: sauce, noodles, ricotta filling (repeat). End with sauce on top; then sprinkle with mozzarella and parmesan 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 precook the noodles.
Allow lasagna to stand for 5 minutes; then cut into 10 cubes and serve hot.
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