Lasagna Rustica

Cooking Light
Tip: Assemble lasagna. Cover tightly; freeze. Thaw for 24 hours in the refrigerator, then bake according to directions.
9 servings


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1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
2 teaspoons dried Italian seasoning
1 teaspoon crushed red pepper
1 pound firm light tofu, drained and crumbled
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (15-ounce) carton part-skim ricotta cheese
1 (27.5-ounce) jar light garden harvest pasta sauce
Cooking spray
9 cooked lasagna noodles


Preheat oven to 375°.

Combine Garlicky Bean Spread, 1 cup mozzarella cheese, Italian seasoning, red pepper, tofu, spinach, and ricotta cheese in a large bowl. Stir well; set aside.

Spread 1/2 cup pasta sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce; top with one-third of spinach mixture and about 1 cup pasta sauce. Repeat layers, ending with noodles, spinach mixture, and remaining sauce. Sprinkle with remaining 1/2 cup mozzarella cheese. Cover and bake at 375° for 50 minutes or until thoroughly heated. Uncover and bake an additional 10 minutes. Let lasagna stand 10 minutes before cutting.

Created date

October 2003

Nutritional Information

Calories 325
Caloriesfromfat 25 %
Fat 9.2 g
Satfat 4.8 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 22.2 g
Carbohydrate 38.9 g
Fiber 5.1 g
Cholesterol 26 mg
Iron 3.2 mg
Sodium 584 mg
Calcium 339 mg