Ingredients
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1 onion, chopped
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2 cloves garlic, minced
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1 tablespoon vegetable oil
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3 tablespoons water
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1 pint part-skim ricotta cheese
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1 pound firm tofu, crumbled
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¼ cup grated Parmesan cheese
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1 ½ pounds fresh spinach, washed and chopped
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2 egg whites, beaten
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¼ teaspoon ground black pepper
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2 ½ tablespoons chopped fresh parsley
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8 lasagna noodles
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6 ounces mozzarella cheese, shredded
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6 cups tomato sauce
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
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Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
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Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.
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Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.
Nutrition Facts (per serving)
422 | Calories |
18g | Fat |
39g | Carbs |
32g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 422 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 7g | 36% |
Cholesterol 38mg | 13% |
Sodium 1313mg | 57% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 7g | 25% |
Total Sugars 10g | |
Protein 32g | 65% |
Vitamin C 40mg | 44% |
Calcium 895mg | 69% |
Iron 7mg | 38% |
Potassium 1415mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.