TOFU SPINACH LASAGNA
No one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, Preheat oven to 350°. In a large nonstick skillet, saute onion and garlic in oil for 1 minute. Add mushrooms; saute until tender. Set aside., Drain tofu, reserving 2 tablespoons liquid. Place tofu and reserved liquid in a food processor; cover and process until blended. Add ricotta cheese; cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the parsley, 1/2 teaspoon salt and mushroom mixture. Combine spinach and remaining salt; set aside., Drain noodles. Spread half of the marinara sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, half of the tofu mixture and half of the spinach mixture. Repeat layers of noodles, tofu and spinach. Top with remaining noodles and marinara sauce. Sprinkle with cheeses. , Bake, uncovered, until heated through and cheese is melted, 30-35 minutes. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 227 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 429mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
EASY TOFU LASAGNA
This recipe came from a desire to use less meat and heathier alternatives in our family's food. My family loves it! We've even served it to others who are dead-set against eating anything with tofu in it and they praised it (before knowing about the tofu) and were pleasantly surprised. I hope this works as well for you as it did for me! Excellent as leftovers (better in my opinion). (P.S. I usually use the Low Fat versions of these foods, but never the fat free - it loses too much taste that way).
Provided by Cynammon
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl crumble in the drained and rinsed Hard Tofu.
- Add 12 oz of the Shredded Mozzarella, Ricotta Cheese, and spices (also, try portabello mushrooms, cooked diced chicken, spinach, broccoli, etc for added flavor).
- Fold together everything in the bowl with a large spoon- Set aside.
- In a 9" x 13" pan, spoon a layer of spaghetti sauce (using a flavored sauce- like mushroom- would save you from adding mushrooms separately).
- Then add a layer of lasagne noodles (Because the noodles are usually not long enough for this pan, I usually rip one noodle in half to use vertically and then 3 horizontally, like an elongated"E").
- Spoon on a layer of filling, then a layer of sauce, then a layer of noodles (this time a backwards"E").
- Continue layering like this until you run out of ingredients (even throwing some extra filling or sauce on top is fine).
- Top with remaining 4 oz mozzarella and some parsley.
- Cook for 45 min to 1 hr, or until hot and bubbly.
- Cut in squares.
TOFU LASAGNA
Good for people who aren't reluctant to try tofu. After this lasagna you and your guests will love it!
Provided by M.PERRY
Categories World Cuisine Recipes European Italian
Time 55m
Yield 7
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl combine tofu, eggs, salt, pepper, nutmeg, milk, spaghetti sauce, parsley and 1 cup of mozzarella cheese. Spread a layer in the bottom of a 9x13 inch baking dish.
- Layer lasagna noodles with the sauce mixture, ending with sauce. Sprinkle with remaining mozzarella and Parmesan cheese.
- Bake in preheated oven for 25 to 35 minutes.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 26.2 g, Cholesterol 81.2 mg, Fat 14.5 g, Fiber 3 g, Protein 24.1 g, SaturatedFat 6 g, Sodium 569.3 mg, Sugar 4.7 g
VEGAN LASAGNA I
This lasagna is VERY good and is also a vegan recipe.
Provided by Alison
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 17
Steps:
- Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
- Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
- While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
- Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
- Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 69.9 g, Fat 15.8 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 2.3 g, Sodium 1074.1 mg, Sugar 12.4 g
EASY TOFU LASAGNE
Simple and delicious - no one will ever know it's tofu! I served this to my husband and sons 3 times before they spotted the empty tofu container. They still love it! Can also use the filling for stuffed shells.
Provided by padatpsu
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Drain tofu and run knife through tofu, still in container, to make chunks. In mixing bowl, add tofu chunks, olive oil, cheeses, and spices. Use mixer to blend. Cover and let sit for 30 minutes to let flavors absorb into the tofu. The filling can even be made up to a day ahead and refrigerated.
- Preheat oven according to lasagne package directions.
- Spray a 13x9 pan with cooking spray, pour 1/3 - 1/2 jar of spaghetti sauce in bottom. Layer lasgne noodles according to package instructions and top with 1/3 of cheese mixture and 1/3-1/2 jar of spaghetti sauce.
- Repeat process, ending with noodles on top. Pour remaining sauce over noodles, cover with foil, and bake for 50 - 60 minutes.
- Remove foil and top with 1-1/2 cups mozzarella for last 5 minutes of baking.
- Let stand 15 minutes before slicing.
Nutrition Facts : Calories 360.8, Fat 21.1, SaturatedFat 10.6, Cholesterol 58.9, Sodium 887.5, Carbohydrate 17.7, Fiber 3.1, Sugar 9.9, Protein 25.4
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