Tofu and Spinach Lasagna Recipe
1 (8 ounce) package uncooked lasagna noodles
2 teaspoons olive oil
8 green onions, sliced
1 cup fresh mushrooms, sliced
1 (48 ounce) jar lowfat, reduced pasta sauce (reduced sodium if desired)
1/2 (10.5 ounce) package silken tofu
1 (10 ounce) package frozen spinach, defrosted and drained
1/4 cup egg substitute
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Salt and pepper to taste
8 ounces fat free shredded mozzarella cheese
Heat olive oil in a nonstick skillet over medium heat. Add green onions and mushrooms and cook until mushrooms are tender. Add pasta sauce and simmer over low heat.
Cook lasagna noodles according to package directions. Drain and keep warm.
Combine tofu, spinach, egg substitute, seasonings and salt and pepper to taste and mix well.
Preheat oven to 350 degrees. Spray 13 x 9-inch baking dish with nonstick cooking spray. Spread a thin layer of sauce in bottom of baking dish. Cover sauce with a layer of noodles followed by all of the tofu mixture. Spread another layer of noodles and top with remaining sauce.
Cover and bake at 350 degrees for 45 minutes. Remove foil, top with cheese and bake an additional 15 minutes.
Makes 10 Servings
Serving Size: 1 (4 1/2 X 2 1/2-inch) slice
|nutrients per serving|
|total fat:||10 g (42% of calories)|
|saturated fat||1 g|
|carbohydrate:||28 g (34% of calories)|
|protein:||18 g (25% of calories)|
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