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Lasagna Rustica

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

Ingredients

  • 2 1/2 cups Garlicky Bean Spread
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.