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Fresh-Tomato Lasagna

Photo: Randy Mayor
Yield 8 servings

Ingredients

  • Sauce:
  • 4 1/2 cups chopped onion (about 3)
  • 2 garlic cloves, minced
  • 6 cups chopped seeded peeled tomato (about 3 1/2 pounds)
  • 1 cup chopped fresh parsley
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon black pepper
  • 2 (6-ounce) cans Italian-style tomato paste
  • Filling:
  • 1/2 teaspoon dried basil
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 1 (12.3-ounce) package reduced-fat firm tofu, drained
  • Remaining ingredients:
  • Cooking spray
  • 12 cooked lasagna noodles
  • 2 cups (8 ounces) shredded sharp provolone cheese
  • 1/2 cup (2 ounces) grated fresh Romano or Parmesan cheese

Nutrition Information

  • calories 391
  • caloriesfromfat 26 %
  • fat 11.1 g
  • satfat 6.3 g
  • monofat 2.9 g
  • polyfat 1 g
  • protein 27.7 g
  • carbohydrate 49.5 g
  • fiber 4.4 g
  • cholesterol 33 mg
  • iron 4.2 mg
  • sodium 886 mg
  • calcium 476 mg

How to Make It

  1. To prepare sauce, heat a Dutch oven over medium-high heat until hot. Add the onion and garlic; cover and cook 5 minutes, stirring occasionally. Add the tomato and next 7 ingredients (tomato through tomato paste). Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring occasionally.

  2. Preheat oven to 350°.

  3. To prepare filling, combine basil, ricotta, and tofu in a bowl; mash ricotta mixture with a potato masher.

  4. Spread 2 cups sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 cup filling, 1/2 cup provolone cheese, 2 tablespoons Romano, and 1 1/2 cups sauce. Repeat layers twice, ending with noodles. Spread remaining sauce over noodles. Sprinkle with 1/2 cup provolone cheese and 2 tablespoons Romano. Bake at 350° for 45 minutes. Let stand 10 minutes before serving.