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Vegetarian Lasagna With Tofu

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Vegetable
Interest: 
Healthy

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1 Comment

Yuuki's picture
Can I cook without an oven? I only have a toaster oven.