Vegetarian Lasagna
Serves: 10 | Serving Size:
Total Time: 80 min | Prep: 20 min | Cook: 60 min
Ingredients:
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 °F. 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.
Allow lasagna to stand for 5 minutes; then cut into 10 cubes and serve hot.
Chef's Tips:
There is no need to pre-cook these noodles.
Serves 10. Each serving: 328 calories, 11g fat, 5g saturated fat, 0g trans fat, 63mg cholesterol, 226mg sodium, 37g carbohydrate, 2g fiber, 6g sugars, 20g protein.© Food and Health Communications
No comments:
Post a Comment