Lasagna Rustica

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

Yield:

9 servings

Recipe from

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

Ingredients

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

Preparation

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.

Note:

November 1996