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Vegetarian Lasagna With Tofu

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  Low sodium tomato sauce 4 Cup (64 tbs)
  Garlic powder 2 Teaspoon
  Dried oregano 2 Teaspoon
  Dried basil 2 Teaspoon
  Sliced mushrooms 1 Cup (16 tbs)
  Frozen chopped spinach 10 Ounce, thawed and drained (1 Package, 2 Cups)
  Firm tofu 6 Ounce, crumbled
  Low fat cottage cheese 2⁄3 Cup (10.67 tbs) (1% Fat)
  Grated parmesan cheese 2 Tablespoon
  Egg whites 2
  Shredded mozzarella cheese 3 Ounce
  Lasagna noodles 9 Ounce, cooked

1. Preheat oven to 375°F.
2. In medium saucepan, combine tomato sauce, garlic powder, oregano, and basil. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Stir in mushrooms; remove from heat.
3. In medium bowl, combine remaining ingredients except mozzarella and lasagna noodles; mix well.
4. Spread 1 1/3 cups tomato sauce in bottom of 13-by-9-by-2-inch baking dish; arrange half the noodles on top (cut 1 in half if necessary to make an even layer). Spread
spinach mixture evenly over noodles; spread 1 1/3 cups sauce over the top. Top with remaining noodles and sauce; sprinkle with mozzarella.
5. Bake until cheese is lightly browned, 30 to 40 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2041 Calories from Fat 407

% Daily Value*

Total Fat 46 g70.8%

Saturated Fat 19.4 g97%

Trans Fat 0 g

Cholesterol 108.7 mg36.2%

Sodium 2133.1 mg88.9%

Total Carbohydrates 300 g100.1%

Dietary Fiber 56.2 g224.7%

Sugars 63.2 g

Protein 134 g267.3%

Vitamin A 580.5% Vitamin C 154.3%

Calcium 188.2% Iron 134%

*Based on a 2000 Calorie diet

1 Comment

Yuuki's picture
Can I cook without an oven? I only have a toaster oven.
Vegetarian Lasagna With Tofu Recipe